Shepherd'S Pie - Using Leftovers

Name: Shepherd'S Pie - Using Leftovers
Ingredients: 2 baked potatoes, skins on; 2 cups diced roast; 1/4 cup shredded carrot; 8 ounces mushrooms; 2 3/4 cups beef broth; 1/4 cup Worcestershire sauce; 1/4 cup butter; 1/4 cup shredded cheddar cheese; 10 ounces canned corn; 2 ounces cream cheese; 1/4 sour cream; 1/4 cup flour; salt, and peppar

13 ingredients

7 steps

Ingredients

2 baked potatoes, skins on
2 cups diced roast
1/4 cup shredded carrot
8 ounces mushrooms
2 3/4 cups beef broth
1/4 cup Worcestershire sauce
1/4 cup butter
1/4 cup shredded cheddar cheese
10 ounces canned corn
2 ounces cream cheese
1/4 sour cream
1/4 cup flour
salt, and peppar

Directions

1

Preheat oven to 350 degrees.
2

Put potatoes, cheddar, sour cream and cream cheese in mixer or food processor - process til mashed potatoe consistancy.
3

Melt butter - saute mushrooms until they give up their moisture. Add in Whrchestershire sauce. Mix in flour - stir constantly for 2 minutes. Add broth, stir til boiling - turn to simmer and allow to thicken somewhat.
4

Mix diced roast, carrots, drained corn and mushroom gravy together.
5

Pour into sprayed 3 qt casserole dish.
6

Spread potatoe mixture over top.
7

Bake for 45 Minutes to one hour.