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
- Sauté the onions with a little olive oil in a large frying pan until soft. Roughly chop the mushrooms and add to the onions.
- Stir and season with herbs you like such as rosemary, sage, parsley, salt and pepper.
- Allow the mushrooms to cook for 5 minutes then stir in the left over vegetables and about a cup of mushroom gravy.
- 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.
- Pour the veggies into a deep pie or casserole dish. Top the veggies with a layer of left over stuffing.
- 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.
- Place under a hot broiler and grill until the potatoes turn golden.
Your veggie shepherds pie is ready to enjoy!
