Shepherd' Pie (Leftover Pot Roast)
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
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)
- 1⁄2 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
- 1⁄2 cup milk
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
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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RECIPE SUBMITTED BY
I'm a stay at home mom to two wonderful boys. My hubby is in the Navy and I am in the Army Reserve!