True confession Gentle Readers, I have never before made Shepherd’s Pie, and I’ve eaten few of them. However, when my friend Cooking in the Darkroom posted a Facebook photo that was drool-worthy of said item the other week, I became inspired. And I had leftover mashed potatoes. Here’s what transpired.
Shepherd’s Pie, TPC Style
mix of ~1 Tablespoon butter and olive oil
1 onion, diced
2 carrots, peeled and sliced into bite-size pieces
2 squash, scraped clean and cut into bite-size pieces
1 tsp dried thyme, crumbled
salt and pepper to taste
3 cloves garlic, minced
1 1/2 cup cooked butterbeans (or whatever else you have, green peas, green beans, etc.)
1 Tablespoon flour
1 cup chicken stock
2 sliced cooked bacon, diced (0ptional, but delicious)
~2 cups leftover mashed potatoes
1/2 cup cheese, cheddar, mozzarella, Parmesan, or a mix
1. Preheat oven to 400 degrees. Heat the butter and oil in medium skillet over medium heat until hot but not smoking. Saute onion and carrots until onion is soft. Add squash and saute a few minutes longer, until crisp-tender. Add thyme and season with salt and pepper to taste.
2. Add garlic and butterbeans and stir until combined and you can smell the garlic (~30 seconds to a minute). Stir in flour and cook 1 minute. Add chicken stock and reduce heat. Stir until combined. Add bacon if you dare.
3. Pour almost vegetarian mixture into a deep-dish pie pan. Put the pie pan on a baking sheet. Spread mashed potatoes over the mixture evenly. Top with cheese. Cook for 20 minutes, or until it bubbles and cheese melts. Broil for the last minute if needed to brown and melt the cheese.
Truthfully, this is essentially like my chicken pie go-to recipe, minus the chicken and crust, plus mashed potatoes and bacon. It was divine. Serve with a salad and you’ve got a meal made of leftovers no one will recognize. (The Eldest Practical Cook called it Sheriff’s Pie.)
How do you use up leftover mashed potatoes? Post a comment or Tweet.
Tomorrow, Cooking in Someone Else’s Kitchen, A Guide.