Improvised Shepherd's Pie
Use beef gravy with shredded roast beef or hamburger and use chicken gravy if you're using chicken or shredded pork; mushroom gravy works with any of them.
INGREDIENTS | SERVES 8–10
- 4 cups leftover meat or cooked hamburger
- 1 large yellow onion, diced
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce bag frozen peas and carrots, thawed
- 1 12-ounce bag frozen corn, thawed
- 1 12-ounce jar gravy
- 1 cup sour cream
- 4 cups mashed potatoes
- 8 ounces Cheddar cheese, shredded
Preheat the oven to 350 °F.
Spread the meat evenly over the bottom of a 9" × 13" nonstick baking pan.
Mix the onion with the oil and sprinkle the mixture over the meat.
Evenly distribute the frozen vegetables over the meat and onions, then spread the gravy over the top of the vegetables.
Mix the sour cream into the mashed potatoes; spread the potatoes over the gravy. Cover the pan with foil and bake for 45 minutes.
Remove the foil and top with the cheese. Bake, uncovered, for 15 minutes, or until the cheese is melted.
A Kinda Crust
If you prefer a solid “crust” of sorts to the bottom of the Shepherd's Pie, mix the meat with onion, oil, 2 beaten large eggs, and a cup of cornflake or breadcrumbs. This recipe is your chance to use the vegetable and gravy leftovers you've been hiding in the freezer. Thaw and bring them to room temperature before using them.