If you are wondering what to do with the leftover veggies here is a nice easy and tasty twist to the traditional Shepherds Pie that we always like to make in the winter back home in England.

Ingredients 

  • Left over mashed potatoes (can use mashed sweet potatoes too).
  • Chopped onions
  • Olive oil
  • Mushrooms
  • Any left over veggies such as carrots, beans, sprouts, corn.
  • Mushroom gravy
  • Stuffing

Method

  1. Sauté the onions with a little olive oil in a large frying pan until soft. Roughly chop the mushrooms and add to the onions.
  2. Stir and season with herbs you like such as rosemary, sage, parsley, salt and pepper.
  3. Allow the mushrooms to cook for 5 minutes then stir in the left over vegetables and about a cup of mushroom gravy.
  4. If you need more liquid (to have the consistency of a thick stew). Simply add a little more broth or water. If it is more like soup the simmer and reduce the amount of liquid. If it seems to thin then mix a tablespoon of corn starch with 3 tablespoons of cold water and stir in to thicken.
  5. Pour the veggies into a deep pie or casserole dish. Top the veggies with a layer of left over stuffing.
  6. Warm up the left over mashed potatoes and spoon onto the top of the veggies to form a ‘pie crust’ effect. Use a fork to create a fluffy swirls as decoration on the potato.
  7. Place under a hot broiler and grill until the potatoes turn golden.
Your veggie shepherds pie is ready to enjoy!

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