I needed to make a quick meal the other night, and I happen to have had left over mashed potatoes. I had heard that Sheppard’s pie was a good way to recycle food, so I asked a friend how to make it. It sounded pretty easy, and it was.
I improvised a little, but here is how I did it.
I took a pound of uncooked lean ground beef, some garlic power, a little pepper, seasoning salt, and I cut up one onion and some mushrooms and mixed it all together. I then placed the mixture into a casserole dish.
Then I put a layer of frozen corn on top and then a layer of frozen green beans.
I added a tablespoon of mayo to the mashed potatoes to fluff them up and to add flavor. Then I topped the vegetables with the Mashed potatoes.
I placed the casserole dish in the oven at 350 degrees for one hour.
At five minutes before the hour was up, I added Shredded Cheddar Cheese to the top and let it brown for 5 minutes.
It turned out great, and everyone liked it.
This was quick to prep and I felt good about utilizing my leftovers. Plus I had all of the items already available to me in my freezer and frig. No fuss and no rush.