Shepherd's Pie

Shepherd's Pie is a great way to use up leftover mashed potatoes. You don't really need a recipe. Just brown the ground beef (or use soy protein) and add in cooked vegies (carrots, onions, celery, peas, a bit of tomato), top with the mashed potatoes and bake in the oven. The following recipe comes from the website, epicurious.com

Shepherd's Pie

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground beef
  
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste (or a seeded, chopped tomato)
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Pepper and salt to taste..and parsley if you'd like
  

Preparation:

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and salt and pepper. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt. (If using leftovers, make sure they are moistened with milk and some melted butter)

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.