How are y’all doing today?  I pray everyone had a wonderful Easter weekend. Today we are going to repurpose those leftovers and make the best shepherd pie you have ever tasted. This is going to be quick and easy if you had lamb yesterday,  if not replace the lamb with whatever meat you had.

These are the ingredients and items you will need to prepare your pie:  2 1/2  cups mashed potatoes, 2 tablespoons butter, 1/4 tablespoon oil, 1 cup chopped onion, 2 carrots, peeled and diced, 2 cloves garlic, minced, 2 cups lamb, shredded, 2 tablespoons self-rising flour, 2 teaspoons tomato paste, 1 cup chicken broth, 1 teaspoon Worcestershire sauce, 1 1/2  teaspoons dried rosemary, 1 teaspoon dried thyme.

Let’s put it all together:  Preheat the oven to 400 degrees.  In a cast iron skillet add the butter and oil.  When the oil melts add the onions, carrots, garlic, and saute over medium heat until the onions are translucent. Add the meat and flour, stir until everything in the skillet is coated with the flour. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme bring to a boil. Reduce the heat cover and simmer until the sauce is thickened to a gravy consistency. Taste, add salt and pepper as needed.  Pour the meat mixture into a greased baking dish.  Cover the meat mixture with your mashed potatoes.  Make sure the potatoes are all around the edges of your dish.  Put in the oven and bake until the potatoes are a golden brown.

I am going to serve my shepherd pie with sweet English peas, heirloom tomatoes, Persian cucumbers and purple onion salad dressed with spicy Italian dressing.

How are you going to repurpose your leftovers this week?  Share with the group.  If you have questions or just want to talk please do not hesitate to call me at 469-215-1585


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