Have you got leftovers from a good stew? Then this recipe for stew with a baked mashed potato topping is the perfect way to turn them into a brand-new dish. This comfort food classic is assembled like a shepherd’s pie and is a hit with children and adults alike.
Stew with baked mashed potato topping is the ultimate way to upgrade your leftovers. Perfect if you have some hearty stew left over that deserves a new life. The dish is assembled like a shepherd’s pie, but here you can use whatever stew you happen to have – pork tenderloin stew, meat sauce, boeuf bourguignon, stifado or something else entirely.
For the best result, the stew should be hearty and not too saucy. If it needs more substance, you can always add extra vegetables that already suit the dish. For this recipe I used some leftover daube, and the result was nothing short of fantastic.
You will find my recipe for French daube here!
This is true comfort food, and I promise you – once you have tried it, you will always want to have leftovers. It is a simple, satisfying and cosy way to get the most out of your stews.
Stew with Baked Mashed Potato Topping
Ingredients
Mashed potatoes
- 800 g potatoes
- 40 g butter
- 4 tbsp crème fraîche
- Salt
- Finely chopped parsley
Stew
- 800-1000 g leftover stew
- 100 g peas
- Extra vegetables (optional)
- Salt and freshly ground pepper
Method
- Peel the potatoes and cut them into cubes. Rinse them thoroughly in cold water.
- Put the potatoes in plenty of cold water – without salt – bring to the boil and cook until tender.Meanwhile, prepare the stew.
- Heat the stew through, ideally in an ovenproof frying pan – that saves you extra washing-up.Add extra cooked vegetables if the stew needs more substance. Adjust the consistency too, with a little milk or stock, for example – or with a little cornflour if it is too runny.The stew should have the consistency of a shepherd’s pie filling.
- Add the peas and season the stew to taste with salt and freshly ground pepper.
- Drain the potatoes, reserving a little of the cooking water, and mash them. I use a potato masher, but you can also use a whisk.
- Add the butter and crème fraîche and stir well into the hot mash. Season to taste with salt and adjust the consistency with a little of the cooking water if needed.
- Spread the mashed potato over the top of the stew. Rough up the surface with a fork if you like, and make sure the mash goes right to the edges.
- Bake in a preheated conventional oven at 200°C for about 30–40 minutes – if it needs more colour, turn the oven up to 230°C for the last 10 minutes or so.
- Let it rest for about 10 minutes before serving – top with finely chopped parsley if you like.
Nutrition
Premium
