CHUNKY SHEPHERD'S PIE

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What do you do with leftover roast beef? Well, there are the obvious solutions: re-heat it or make sammies. To change it up a bit, we like to make shepherd's pie. Our daughter finds it easier to eat the chunks than minute pieces of ground beef. And because the beef is already cooked, prep time is minimal.

Sometimes we add sautéed onion and mushrooms, but simple frozen mixed veggies work great. Just mix up a quick batch of mashed potatoes and make a simple gravy and you're set.

Leftover Beef - sliced or cubed
Lots of mixed veggies - thawed, if time allows
Leftover gravy (or make a Simple Gravy)
Batch of Mashed Potatoes
Salt/Pepper to taste
1/3 c. bread or cracker crumbs (optional)
1-2 tbsp olive oil (optional)

Pre-heat oven to 375F or so. Assemble Shepherd's Pie by mixing veggies with warm gravy and pouring into greased casserole dish. Add dollops of mashed potatoes over veg mixture and roughly spread them out to cover. You can also mix up bread or cracker crumbs with olive oil and sprinkle over the top for a slightly crispy crust. Cook, uncovered on middle rack of oven for 35-45 minutes, or until heated through.

Simple Gravy

Reduced sodium beef or vegetable or chicken stock - 1-2 cans (or half a tetra pak or more)
Corn starch and water mixture (5:1 ratio)

Bring stock to a boil. Reduce to simmer and slowly add corn starch mixture, whisking constantly to avoid lumps, until desired consistency is achieved. Remove from heat immediately to avoid over-thickened gravy. If too thick, thin out with hot water.

Mashed Potatoes

Washed potatoes, skin-on, cut into large, even piece
Any or all of the following in desired quantities:
Milk, butter, sour cream, buttermilk, cream cheese, salt/pepper, white pepper, thyme, rosemary

Steam or boil potatoes until fork-tender. Mash and combine with desired ingredients from list above. Keep warm until ready to serve.

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