Shepherds Pie
Here a delicious way to use up leftover roasts. If you have leftover corned beef, roasts or hamburger, serve up this delicious shepherds pie topped with mashed potatoes.
Ingredients
6-7 cups cooked and ground corned beef
2 cups frozen peas and carrots
1/3 cup chopped onion
4 garlic cloves, minced
1/3 cup flour
2 cups beef stock
6 russet potatoes
1 cup shredded cheese
2 eggs
salt and pepper to taste
Instructions
1
Preheat your oven to 350 degree’s.
2
Spray a 9x13 pan with cooking spray and set aside.
3
Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.
4
Add the chopped onions and minced garlic and saute until fragrant.
5
Add the ground up corned beef (I use leftover corned beef, roast or hamburger) and saute until cooked through.
6
Sprinkle the cooked meat with the flour and stir and cook for an additional 3 minutes.
7
Add the beef stock, bring back to a boil and simmer for an additional 3 minutes while gently stirring to allow the mixture to thicken up. Fold in the carrots and peas.
8
Peel and chop the potatoes and transfer them to a large pot. Cover the potatoes with cold water and bring to a boil. Continue cooking until they are fork tender. Drain and mash.
9
Once the potatoes are mashed, stir in the shredded cheese and eggs. Salt and pepper to taste.
10
Transfer the meat mixture to your prepared baking dish and spread evenly into the pan.
11
Carefully spread the mashed potato mixture over the top and bake in your preheated oven for about 40 minutes. The potatoes should brown up and the filling should be bubbling around the edges.
12
Remove from the oven and allow it to rest for 10 minutes. Serve and enjoy!
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