Shepherd's Pie - Using Leftovers |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Quick easy weeknight dinner - using left overs from Sunday roast... 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.
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