Shepherd's Pie
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Description
An old fashion shepherd's pie is fundamentally filling and this recipe uses leftover pork meat. Let us stop the waste.
Ingredients
- 1 cup frozen cut green beans, thawed, but not drained
- 1 cup frozen green peas and pearl onions, thawed but not drained
- 1 carrot, peeled and thinly sliced
- 1 1/3 cups Chicken stock
- 1/4 teaspoon salt
- 1/4 teaspoon each dried thyme and savory, crumbled
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 3 cups coarsely chopped leftover pork
- 4 cups leftover mashed potatoes
- 1/4 teaspoon paprika
- 6 sprigs parsley for garnish
Methods/steps
- Preheat your oven to 400F. Mix together the beans, peas, onions, carrots, chicken stock, salt, thyme, and savory into a large skillet. Over a medium heat, bring to just a boil. Reduce the heat so that the mixture continues with a gently bubble, just not a boil. Cover and simmer for 7 minutes.
- blend the cornstarch and cold water together in a small bowl. Slowly add it to the hot mixture. Raise the heat back to a medium, stirring constantly, cook for about 3 minutes or until slightly thickened. Add in your pork.
- Pour into an ungreased pie ten (10-inches in diameter) Spread the mashed potatoes evenly over the top and sprinkle on the paprika.
- Place the pie pan onto a baking sheet, and bake uncovered for 15 minutes. Garnish and serve.
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