Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Shepherd's Pie With Leftover Beef
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Leftovers don't have to be boring. This shepherd's pie is a tasty way to take your roast beef from drab to fab in no time at all.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large onion, quartered and sliced
2 tablespoons butter or margarine
2 cups finely 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
directions
Melt butter in a heavy skillet over medium heat, and add onions. Saute onions until tender, then add diced beef, gravy, carrots, and peas. Heat through and 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 degrees F for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.
added by
monte
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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