Leftover Roast Beef on a Bed of Garlic Mashed Potatoes

I'm one of those people who, after a big dinner of roast beast (be it beef, turkey etc), tries to covet the leftover meat. I am not shy about my love of leftover meat (nor are my extended family members who have been known to bring their own tupperware). We are all fans of open-faced roast beef sandwiches smothered in gravy. De-lish!

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Now to this recipe. Let me start by saying that leftover roast beef has never tasted so good. I made the German-style Crockpot Beef Roast the other night for the specific purpose of making this corresponding recipe from the Taste of Home website.

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The picture above doesn't do the dish justice and just highlights my lack of photographic skills. If you love gravy, really tender meat with tonnes of mushrooms and onions all over a bed of mashed potatoes then give this a try. The beef was even more flavourful than the first night and still just as tender.

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The only changes I made were: I added the green beans because I think the dish needed some colour. I increased the garlic to 5 cloves (3 for the potatoes! With garlic - go big or go home) and I used fresh rosemary which I chopped so I didn't get any complaints about pine needles being in the food - sigh). The original dish also used roasted potatoes which I felt didn't really go with the gravy drenched meat so I used garlic mashed potatoes (plus they hold the gravy better anyway). Enjoy!

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2lbs potatoes, peeled and cubed

3 garlic cloves

2 tbsp butter

1/4 cup milk

1 cup fresh green beans, trimmed and cut in half

2 medium onions, halved and thinly sliced

1lb fresh, sliced button mushrooms

1/4 cup butter, cubed

2 garlic cloves, minced

3 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)

1/2 tsp salt

1/4 tsp pepper

1/3 cup dry red wine (or beef broth) -- I used wine

2 cups cubed, cooked roast beef

1 (10oz/284mL) can beef gravy

In a large pot of salted water, cook potatoes and 3 whole garlic cloves until tender. Add 2 tbsp butter and milk. With an electric mixer, beat potatoes until no longer lumpy. Set aside.

In a medium saucepan with a steamer insert, steam green beans until al dente, approximately 7 minutes. Set aside.

Meanwhile, melt 1/4 cup butter in a large skillet. Saute onion and mushrooms until tender. Add the garlic, rosemary, salt and pepper; cook for 1 minute. Stir in wine. Add beef, gravy and green beans; heat through. Serve over mashed potatoes.

Original Recipe from: Tasteofhome.com