Shepherd's Pie - Using Leftovers

Quick easy weeknight dinner - using left overs from Sunday roast...

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  baked potatoes, skins on
• 2  cups  diced  roast
• 1⁄4 cup  shredded carrot
• 8  ounces mushrooms
• 2 3⁄4 cups beef broth
• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup butter
• 1⁄4 cup  shredded cheddar cheese
• 10  ounces  canned corn
• 2  ounces cream cheese
• 1⁄4 sour cream
• 1⁄4 cup flour
•  salt, and peppar

Directions

1. Preheat oven to 350 degrees.
2. Put potatoes, cheddar, sour cream and cream cheese in mixer or food processor - process til mashed potatoe consistancy.
3. Melt butter - saute mushrooms until they give up their moisture. Add in Whrchestershire sauce. Mix in flour - stir constantly for 2 minutes. Add broth, stir til boiling - turn to simmer and allow to thicken somewhat.
4. Mix diced roast, carrots, drained corn and mushroom gravy together.
5. Pour into sprayed 3 qt casserole dish.
6. Spread potatoe mixture over top.
7. Bake for 45 Minutes to one hour.