Have some leftover meat (chicken, pork, or beef – I’m flexible)? Maybe you have a bunch of veggies you need to cook up. Either way – consider a filling and flexible Shepherd’s Pie for dinner. I love this recipe, I’ve made it with turkey, chicken, ground beef, leftover roast, leftover prime rib, ham, leftover pork chops & more. You could even, very easily, make this vegetarian. I’ll probably post a vegetarian version under a separate post because the gravy makings are a bit different.
Leftover Shepherd’s Pie
Ingredients
- 1 Pkg instant potatoes - made to package direction
- 1/2 Medium Onion Diced
- 2 Cloves Garlic Minced
- 2 Cups Leftover Meat chicken, turkey, ham, roast, or even a lb of ground beef
- 2 Cups Mixed Vegetables I use frozen mixed veggies - you can use fresh - just put them in with the raw potatoes
- 1 Medium Russet Potato Peeled & Diced
- 1 tsp Seasoning poultry seasoning for poultry, dried thyme for beef or pork
- 3 Cups Chicken Beef or Vegetable Broth
- 3 Tbsp Flour
- 1 Tbsp. Coconut Oil
Instructions
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In a large skillet heat the Coconut Oil over medium-high heat. When hot add minced onion and saute until translucent and soft. Add in the garlic and saute for 1-2 minutes more.
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When garlic is light golden brown, add in the diced raw potato and 1 cup of stock and seasoning If you're using fresh carrots, peas, etc - add them at this step - harder vegetables first - and then in progression - peas and corn don't need to be cooked as long as fresh carrots.
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When potatoes are al dente, add in frozen vegetables & meat and simmer until veggies thaw a bit, then sprinkle in flour and then stir in the remaining stock
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When gravy thickens, pour into casserole dish and top with mounds of mashed potatoes
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Bake at 375 for 30 minutes - then broil the top for 5 minutes until crispy and brown
