Bring magic into the kitchen with Harry Potter-inspired recipe
Make Harry Potter-themed cottage piePlay Video
KLG to Hoda: 'I don't like to bite things!'
Al Roker cooks shrimp with New Orleans chef Leah Chase
Ali Larter makes Buffalo chicken sliders with gorgonzola slaw
Make these microwave chocolate mini cakes in under 25 minutes
British delicacies are available in abundance at The Wizarding World of Harry Potter — Diagon Alley at the Universal Orlando Resort. A visit to The Leaky Cauldron tavern at the resort means across-the-pond favorites like bangers and mash, but executive chef Steven Jayson has taken the theme to a new level by creating 40 original items for the Wizarding World's menu. Here, he shares how to make one of these "magical" recipes.
- 1 lb. ground beef chuck
- 1 tsp. carrot, peeled and diced small
- 1/2 tsp. yellow onion, peeled and diced small
- 2 tsp. green peas
- 3/4 tsp. button mushrooms, diced small
- 1/2 tsp. tomato paste
- 1 cup beef stock
- 1 tsp. Worcestershire sauce
- 2 sprigs fresh thyme
- 1/2 bundle fresh parsley
- Salt (to taste)
- Black pepper (to taste)
- 1/2 tsp. canola oil
- 1 tsp. all-purpose flour
- 4 large Idaho potatoes, peeled and diced
- 4 cups water
- 1/2 stick unsalted butter
Preheat your oven to 400 degrees. In the meantime, sauté the carrots in the canola oil until they start to get tender. Add in the onions and sauté for a minute or two, then add the meat. Season the vegetables and meat with black pepper and thyme. Once the ground beef has been browned, drain the fat.
Add the butter and peas, then sprinkle with flour and stir. Let this reduce slightly before adding the beef stock. After adding the stock, allow it to reduce down to a thick, meaty gravy. Season to your taste.
Remove the mixture from heat. Then grease an ovenproof dish (for example, a 9-inch x 13-inch pan) or an oval baker with butter. Add the sauce. Once in the pan, spoon or pipe the mashed potatoes on top, and brush with egg.
Allow it to bake for approximately 20 minutes or until the potato is browned on top.