Sheppard’s Pie

by jennifer on March 14, 2011

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.

  •  2 cups mashed potatoes
  • 1 onion-chopped
  • 3 cloves garlic-chopped
  • 1 bay leaf
  • ¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
  • 1 tsp salt

Any or all of the following:

  • carrots
  • broccoli
  • green beans
  • peppers
  • corn kernals
  • chard
  • spinach
  • summer squash
  • cauliflower
  1. Preheat oven to 350.
  2. Prep and chop all veggies.
  3. Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
  4. Add tomatoes, cover and simmer for 15 minutes.
  5. Pour veggies in a 9×13 baking dish.
  6. Spread potatoes over the top and sprinkle paprika over the top.
  7. Bake for 25 minutes or until the potatoes are piping hot.
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