If you've tried my Delicious Pork Roast Recipe you know that you'll probably have leftovers, no matter how delicious it is! Shepherd's Pie is traditionally made with leftover meat and leftover mashed potatoes. In my house, we rarely have leftover mashed potatoes so I made up a new batch just for this dish. I also tried to keep the starch(calories) down, so I cut down on the mashed potato element and focused on the protein. Of course, I had to wipe out any benefit from that and add a little cheese on top. :) Serves 2 with leftovers...
For the Mashed Potatoes:
5 Yukon Gold Potatoes, cut into 1" chunks
3 Tbsp Heavy Cream
3 Tbsp Butter
Sprinkle of Garlic Powder
Light Salt and Pepper
For the Base:
2 Tbsp Olive Oil
1/2 Red Onion, chopped
2 large Garlic Cloves, smashed and chopped fine
Leftover Pork or Beef Roast, in bite-size pieces
1/2 Can Beef Broth
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Italian Seasoning
Corn Starch Slurry
1 to 2 Cups Frozen Peas (or any other veg)
Freshly Grated Jack or Cheddar Cheese to taste
Make the mashed potatoes ahead of time, and set aside: Boil the potatoes in water until a fork goes through easily, drain, then mash with the remaining ingredients. Cover with foil until you're ready.
Preheat oven to 375 degrees F.
In a large skillet over medium heat, heat the olive oil until shimmering, then add the onion and garlic and cook, stirring frequently, for about five minutes. Add the leftover pork or beef roast pieces and cook, stirring, for another minute or two. Add the beef broth and all of the seasonings . Heat over medium heat to a light boil and add the corn starch slurry (1 heaping tsp cornstarch to 2 tsp cold water, mixed well to a liquid consistency) slowly, whisking to combine and thicken the sauce. Add the frozen peas, or any other veg and stir until heated through.
Pour the meat mixture into a glass pie plate (sprayed with cooking oil for easy cleanup), then top with the mashed potatoes. Sprinkle the grated cheese on top and place in the oven.
Bake for about 30 minutes or until the cheese is nice and bubbly brown.