When I make a roast beef dinner, I try to get a roast that is big enough to have leftovers. When we are done eating, I shred the leftover roast and put it in the bottom of an 8x8 pan. I then pour some leftover gravy over it and leftover corn or beans over that. I cover than pan with foil, seal it tightly and freeze it. A few weeks later I put it in the refrigerator to thaw overnight. The next day I spread mashed potatoes over top. I use the ready made Bob Evans mashed potatoes. I then pop it into the oven for about 45 minutes at 350 degrees. This makes a really flavorful Shepherds pie. It's quick and easy and uses leftovers without complaints. It probably wouldn't make enough for Jennifer or Jennifer, but it works for us!
For more ideas visit Shannon at Rocks in my Dryer.
For more ideas visit Shannon at Rocks in my Dryer.
10 comments:
Now THAT sounds like the quickest, easiest, most delicious shepherds pie EVER. GREAT idea. Thanks!
That is a neat idea. I have never heard of that way before. Actually, I have never even made a sheperds pie. Guess what? I made pot roast for supper tonight too. It was soooooo yummy!
That is too funny. Before I even read the bottom I was thinking, Hmm I wonder how big of a roast I would have to make to have enough leftovers for a whole 'nother dinner. That would be a whoppin' big roast!
Smiles!
What a great idea!
Yum- I usually save my roast leftovers and make shredded beef sandwiches for leftovers. This sounds delicious though too!
That---- and the Bake in an oven part! :)
I usually make your BBQ recipe but this sounds good too.
My boys would love this. Thanks for the idea!
Yum...gotta try this one. I've never tried the Bob Evans potatoes.
Thanks!
Hugs!
Kat
That is an AWESOME idea!!!
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