Shepherd' Pie (Leftover Pot Roast)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 8
    ounces pot roast (shredded)
  • 1
    cup baby carrots (rough chop)
  • 1
    (10 3/4 ounce) can cream of celery soup (or use left over gravy)
  • 12
    cup milk (omit if using gravy)
  • 10
    ounces frozen leaf spinach (thawed)
  • 2
    garlic cloves (rough chop)
  • 3
    tablespoons olive oil (evoo)
  • Mashed potato topping
  • 2 -3
    cups potatoes, cooked (yukon gold with skins)
  • 2
    tablespoons butter
  • 12
    cup milk
  • 2
    teaspoons onion powder
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
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DIRECTIONS

  • Pre-heat oven 350*.
  • Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
  • Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
  • Add Soup and Milk and heat until bubbling, about 5 minutes.
  • Move mixture to pie/baking dish.
  • Topping: Microwave leftover potatoes for 5-7 minutes on high.
  • Add in butter and milk and mash with potato masher/ fork.
  • Add more milk/ butter until you reach desired consistency for mashed potatoes.
  • Season with Onion Power, S&P to taste.
  • Spread mashed potatoes over filling in pie/baking dish.
  • Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.
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