Are you like me? Do you tend to prepare too much food, as if the apocalypse is coming? On my journey around the Room of Requirement with the other SOUP writers, I came across many containers and plates with what I am hoping was food on them. That's right, the often foul-smelling plates are full of things from feasts past -vegetables that someone wanted to hide from the classmate who was asked to spy on them for their parents, tarts that someone hid from their mates so that their overindulgence was hidden from view, I even saw a plate of what appeared to have once been a beef roast of some sort. It was awful!
Of course, there were also a few things that were obviously left from earlier today. It appears that many students attempt to hide their care packages from their mum and grandmum in this room, possibly to avoid having to share with anyone else in their dorm. Ooh! I even found a plate of Hagrid's Rock Cakes that appeared to still be fresh, well... as fresh as those can even be. Lol.
So, in honor of the many 'treasures' I have found today in the Room of Requirement, I bring you a dish that utilizes leftovers in a fun way. So let's check out this recipe for Shepherd's Pie, courtesy of Paula Deen that uses leftover roast and potatoes!
Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes
YIELD: 8 servings
INGREDIENTS:
1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 pounds leftover pot roast, cubed
salt and black pepper
8 to 10 medium red new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions
PREPARATION
Pot Roast Layer:
In a large skillet over medium-high heat, saute onion in 2 tablespoons butter.
Add pot roast and cook until browned.
Season with salt and pepper, to taste. Set aside.
Potato Layer:
Peel and slice potatoes 1/4-inch thick.
Place in a saucepan, cover with cold water, and bring to a boil.
Cook for approximately 15 minutes or until fork tender.
Drain potatoes and transfer to a mixing bowl.
Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice.
Add 1/2 cup heated milk, 1 stick butter, and sour cream.
Season with salt and pepper, to taste.
Whip again until mixed.
Adjust thickness by adding more milk, if desired.
Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray.
Layer mashed potatoes halfway up the sides of the dish.
Next, spread a layer of corn or mixed vegetables on top of the potatoes.
Then add the layer of pot roast and onions with gravy.
Pour the biscuit mix over the meat.
Melt 4 tablespoons of butter and drizzle over top.
BAKE Bake for approximately 35 to 45 minutes or until top is golden brown.
Let stand for a few minutes before serving.
Tune in next time for another dish with international flair!