Back in the day, (don't you dread that opening??) Before pre packaged, helper-helper, microwave, fast food options, We made do. 'We' meaning my mom and her generation. What I was raised with. Supper usually had no easy quick options. (at least none that you would be so brash to share) A Shepherd's Pie supper was a convenient way to re invent your leftovers. And my family enjoys it.
Did I tell you that I rarely listen to recipes and even when I use them, I change, alter, dare I say, improve them. And last nights Roast Reconfiguration was a hit to the two men that I feed around here. Only complaint? Not enough!
So here is my current Shepherd's Pie (isn't it funny that I made it on 'Lost' night...Get it? Shepherd? Jack? Oh never mind......)Recipe
Jack Shepherd Pie (yeah, I know....!)
Leftover Roast (beef, pork, hamburger) will do; amounts will vary(of course) Leftover roasted carrots Leftover peas (plus some additional frozen peas I threw in for good measure) 1 cup beef boullion 1 tbs minced dry onion 2 tbs tomato paste 1 tsp parsley 1 tsp Seasoned Salt Fresh ground pepper 2 tbs flour 2 Cups leftover mashed potatoes 1 cup shredded cheddar cheese 1 cup cubed fontina cheese (or any soft, mild cheese)
Spray inside of a 1- 1/2 qt casserole with a Pam like substance. Chop leftover veggies and meat (minus mashed potatoes) and place in casserole. Add cubed fontina Mix seasonings and tomato paste in heated boullion. Mix in flour. Blend well. Add thickened mixture into leftovers and mix well. Throw in those extra peas. Or any other vegetable that you like; If canned, drain first. Spread mashed potatoes over top of it all. Spread to seal. Sprinkle the shredded cheese over potatoes. Bake at 350 degrees for 40 minutes till it's hot and bubbly and slightly browned. Yum. We added a mixed green salad. Dinner rolls would have been divine if we weren't all watching our carb intake....