Make Paddy McIrish Proud

That little leprechaun would have been most proud of us last night because we actually made something wonderful out of leftovers. You see, it's not just the Scottish that are frugal cooks - the Irish are too.

Remember the Shortribs in Porter we had last month? Well, I froze the leftover shortribs and gravy to save for another day. I actually had every intention of shredding the shortribs, adding barbecue sauce and making some quesadillas but then what would I do with the gravy and it was too darn delicious to pitch. 

I sauteed some onion and shallots, added a little extra meat in the form of lean ground beef, put in some diced parsnip and carrots, threw in a can of Campbell's French Onion Soup and there you go; the makings of a rather fabulous Shepherd's Pie, or in our case a Cottage Pie created out of mostly leftovers.

Honestly you could do the same thing with leftover lamb or roast pork and gravy, or even make a chicken pie with leftover roast chicken and replace the canned onion soup with cream of chicken. It would all be good and delicious, and for sure it won't be boring. By the way, I topped mine with mixed vegetables to increase the veggie count, but the big guy had corn on his. After all, we know he wouldn't be caught dead eating green beans or peas.

Cottage AKA Shepherd’s Pie (A JBug’s Kitchen original)

You can make a cottage or shepherd’s pie from just about any kind of leftover meat, poultry or even fish. If using chicken, replace the French Onion Soup with Cream of Chicken Soup or Cream of Mushroom. For a fish pie, add Cream of Shrimp or Crab Bisque to a white sauce in place of the gravy.

1 tablespoon vegetable oil

1 small onion, chopped

1 shallot, minced (optional)

1 teaspoon garlic powder (optional)

Salt and pepper to taste

1 cup diced raw parsnip

1/2 cup diced raw carrot

1-1/4 pounds cooked beef (leftover roast or a combination of roast and ground beef)

1 can French Onion Soup, undiluted (I used Campbell’s)

1-1/2 cups beef gravy

Heat oil in a sauté pan over medium high heat. Add onion and shallot and cook, stirring often, until vegetables are softened. Add parsnip, carrot, French onion soup, and garlic powder and simmer covered until vegetables are soft (about 5 to 8 minutes). Add beef and gravy. Taste for seasoning and add salt and pepper to taste. Move ingredients to a 1-1/2 quart casserole or 4 to 6 individual ramekins.

Topping:

2 Idaho Baking Potatoes, peeled

1 tablespoon butter

1/3 cup half and half or milk

1 cup frozen mixed vegetables

Peel and boil potatoes until softened. Put through a ricer or mash well, adding butter and milk. Spoon into a pastry bag and pipe around outside of pie. Fill center with mixed vegetables. Bake at 350 for 30 minutes or until potatoes are slightly browned and pie is bubbling. Serves 4 to 6. Download Cottage Pie aka Shepherd's Pie

 

Comments

[Nanan]

That, there, is a thing of beauty!!!!! I just can't believe that the big guy would eat offal and not peas and green beans!!!!! All are so delicious!

[June]

Lea - I know what you mean. Isn't he something?

[pam]

I love the detailed potatoes!!

[June]

Thanks Pam. So easy and much quicker to put the mashed spuds into a piping bag and let 'er go.

[Kristen]

I have a feeling my leftover corned beef and cabbage will be making an appearance in one of these soon! thanks, was wondering what I was going to do with the leftovers!

[June]

Hey there Kristen! Stay tuned over the next couple of days and we'll give you a few more ideas. Nice to hear from you by the way. Hope you're well.