Leftovers Shepherd’s pie
Saint Patrick’s Day is coming up! But, it lands on a Friday which is great if you don’t have kids and want to go down some green beer. But for us moms, it’s kind of just another day to cook dinner.
I used to love spending hours in the kitchen cooking. Now, I’m juggling rushing home from work, trying to keep a toddler happy, cooking dinner, hurrying off to bath, and getting my girl to sleep. It’s exhausting. And by Friday I’m running on fumes. I have zero desire to cook nonetheless whip up some fancy themed dinner. Enter this recipe to save the day.
Sure, it takes a bit of pre planning meals, but it’s worth it. Earlier in the week, make a big roast with extra mashed potatoes and you’re all set up for an easy St. Patty’s Day dinner. Maybe everyone makes shepherd’s pie with leftovers; maybe it’s just me. Either way, this is great for repurposing leftovers into another comforting meal.
If you have extra liquid from cooking the roast, sub that out for the bone broth! Or, shoot, if you have gravy, bypass making the gravy sauce entirely and use that! And if you have cooked carrots on hand, instead of using peas and carrots blend, chop up your carrots and just add peas. Seriously, make this work with whatever you have on hand. This is meant to be an easy meal!
Leftover Shepherd’s Pie
Makes 4 servings
Ingredients
2 tablespoon butter
2 tablespoons flour (I used gluten free)
1 tablespoon chopped garlic or 1 teaspoon garlic powder
1 small onion chopped or 1 teaspoon onion powder
2 teaspoon dried thyme
1 1/2 cups beef bone broth
1-2 cups chopped or shredded cooked roast beef
2 cups (one frozen bag or so) frozen peas and carrots
2-3 cups premade mashed potatoes
Preheat the oven to 350 degrees Fahrenheit.
In a small sauce pan, melt the butter. Add the flour and cook for a minute. Stir in the the garlic, onion, thyme, bone broth, and salt and pepper to taste. Bring to a boil. Let boil for around 5 minutes or until thickened.
In a large bowl, put the roast beef, peas and carrots, and gravy. Sir thoroughly. Put meat and vegetable mixture in a medium casserole dish or medium cast iron skillet. Spread mashed potatoes evenly over the meat mixture.
Place pie the oven. Bake for 30 minutes or until the juices are bubbling around the sides and the potatoes are starting to brown. Enjoy!
