The other night I had every intention of making a classic shepherd’s pie. we had left over lamb roast and that dish seemed perfect. Well, I get home and decided to make something else…
It still ended up being a pie-type dish but my ingredient list was way off of a shepherd’s pie.
One way or the other, it was SO good. Dale and I devoured it and had seconds.
I hope this inspires you to just toss in what you want and take a chance with leftovers. 🙂
Ingredients: anything in your fridge
- My fridge happened to contain…
- One onion, chopped
- 4 cloves garlic, chopped
- 5 ribs of celery, chopped
- 5 carrots, chopped
- 4 small parsnips, chopped
- Swiss Chard, chopped
- 2 cans diced tomatoes, drained
- one bunch of Italian parsley
- Smidge of paprika
- Salt and pepper to taste
- Leftover lamb roast, chopped
- Leftover bacon, chopped (about 6 thick slices)
- Beef broth
- Red wine
- Topping: mashed cauliflower. Steamed it in the microwave, drained most of the water, then used a hand mixer to blend.
- “Gravy:” Red wine, bit of milk, tapioca flour or xanthan gum – put it all in a water bottle with a lid and shook it.
Preheat oven to 350.
Heat olive oil in a deep skillet, added onion and garlic. Let that cook for a couple of minutes, add celery, carrots, let that all sweat for about 5-10 minutes (this will depend on how large your ‘chops’ are). Mine was about 8 minutes.
Added parsnips, tomatoes and a bit of beef broth. Let that cook for another 8-10 minutes. Bring to a boil, and add gravy. Shake the gravy mix, and add slowly to boiling pot. You may not need that much – you’ll have liquid you added (broth) and some that have come out of the veggies. You do want the liquid in the pan thicker, more gravy-like.
Bring the mix back to a boil, stir well, and then let simmer for 3-5 minutes. Don’t forget to add your spices.
I oiled up two casserole dishes, put the chopped lamb and bacon in each (had enough for two!), added the chard, then added the stuff from the stove. Mixed it all up, and added the topping, used a spatula to smooth it all out, and we’re ready for the oven.
Put in oven for 45-1 hour. What’s great is it’s ok if you leave it in a bit longer because you’re just letting the flavors meld even more.
It was delicious!
So, what started out as a shepherd’s pie turned into a kitchen sink type of dinner. It was goooooooooooooodddddddddddd……….