Hot Pot (Leftover Casserole)
3 lbs potatoes, peeled and thinly sliced 1.5 kg
2 lbs cold roast beef, thinly sliced 1 kg
3 cloves garlic, minced 3
2 onions, thinly sliced 2
Freshly ground black pepper
4 cups beef stock 1 L
In bottom of a 16 cup (4 L) casserole, place one-quarter of potatoes in a single layer, overlapping slighty . Top with one-third of beef and then one-third of garlic and onions. Sprinkle with pepper. Repeat layering with remaining potatoes, beef, garlic and onions ending with potatoes, sprinkling with pepper after each layer. Pour stock over potatoes. Cover and bake in 350ºF (180ºC) oven for 1 hour. Uncover and bake for 1 hour longer or until potatoes are tender and golden on top. Let stand for 10 minutes. Makes 8 servings.
Tip: For more flavour, add 1 tbsp (15 mL) of your favourite dried herb when sprinkling with pepper.