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Monday's Leftovers: Shepherd's Pie

Monday's Leftovers: Shepherd's Pie

Sunday Dinners can be quite fantastic, but sometimes you just don't want to eat it again the next day. That is why I've created Monday's Leftovers. Every Sunday I'll show you a great new Sunday Dinner and on Monday I'll tell you what to do with the rest of it.

Yesterday's dinner was Pot Roast with Vegetables and luckily there are many different things you can do with the leftovers. There's roast beef sandwiches, stew, soups, fajitas and my new favorite, shepherd's pie. For the recipe,


Shepherd's Pie
From Diana Rattray at Southern U.S. Cuisine

INGREDIENTS:
* 1 large onion, quartered and sliced
* 2 tablespoons butter or margarine
* 2 cups diced leftover roast beef
* 2 cups brown or beef gravy, leftover or prepared from mix
* 1/2 cup sliced or diced cooked carrots
* 1 cup frozen peas, cooked
* salt and pepper, to taste
* 1 egg yolk
* 2 cups leftover mashed potatoes

PREPARATION:
Melt butter in a heavy skillet over medium heat; add onions. Sauté onions until tender; add diced beef, gravy, carrots, and peas. Heat through; season with salt and pepper, to taste. Transfer to baking dish.

Beat the egg yolk into potatoes and spoon potatoes over the shepherd's pie meat and vegetables (press potatoes through a pastry tube, if desired). Bake shepherd's pie at 400° for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.

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