Leftovers are huge in our house. My youngest sous chef is not a sandwich person and loves a hot lunch. She almost always requests either a quesadilla (80% of the time) or last night’s leftovers for lunch. The hubby also loves leftovers. So making the most out of all of our dinners is almost a pre-requisite at this point. The more meals we can create, the more versatility we have in our fridge. The more money in our budget. Enter in this Shepard’s pie from dinner earlier this week. Cozy, comforting and easy to make. This can also be adapted for other leftover meats and poultry. Check it out!

Recipe

• 1-2 lbs leftover cider braised roast and juice
• 1 onions diced
• 4 cloves of garlic minced
• 1 cup chicken broth
• 2 TBS Tapioca flour
• 1 pint mushrooms
• 4 -6 cups of mashed potatoes
• 2 cups kale or spinach

Preheat oven to 350.

In a large saucepan, sauté the onions and mushrooms until soft and translucent. Add the garlic and cook until fragrant about 60 seconds.

Add the leftover cider braised roast to the pan and stir to combine. Sprinkle the Tapioca flour over the mixture and cook for 2 minutes. Slowly add the chicken broth and the Kale. The filling should start to thicken and become almost creamy in texture. Cook down for about 5 minutes. Top with mashed potato mixture and place in the oven for 30 minutes.

Let cook for 10 minutes before serving.

Bon Appetit!