I didn’t invent the idea, but this is my recipe. The first one I had was discovered in a little food cart at the Owatonna county fair back in 2009, about a month after I got hit by the dump truck. For reasons that will become obvious, this was a game-changer.
Ingredients:
- Mashed potatoes
- Shredded roast beef
- Beef gravy
- Shredded cheese. The guy at the fair used cheddar, but colby and co-jack work too.
- Cherry tomato
Get yourself a bowl. Put a big scoop of mashed potatoes in the bottom. Throw some of the roast beef on top. Add a second, smaller scoop of potatoes and more beef. Do it again so you have three scoops of potatoes and layers of roast beef. Sprinkle on a handful of cheese, then pour gravy over the top. Add a cherry tomato to the very top do it looks like a sundae.
Then dig in. You barely need teeth to enjoy this stuff.
When I make this, I usually do it on the cheap. It’s something you can throw together pretty easily from leftovers. So I use boxed or packet mashed potato flakes, gravy from a jar or packet, or made from the soup base I’ve mentioned before.
The most important thing when making this is to make sure the roast beef isn’t dry. You want it nice and juicy so the whole thing is good, soft comfort food. The easiest way to do this is reserve the juices from the bottom of the pan when you make a roast, then chop up and shred a piece of leftover roast beef, throw it in with the juices, and put them in a container together. Heat it up the next day and you’re good to go.
Obviously this is not a low-carb recipe, but there are worse things you could feed a diabetic as long as you keep the potatoes under control.