Makeshift Shepherd's Pie

This is a true left-over make-over dish. I wasn't even sure I would share the "recipe", but my family including our baby scarfed it down so I figured "what the heck!" I use the term "recipe" loosely here because it's more a grab whatever you have in fridge at the moment ingredient list and bake it. So if you find yourself with any of the following leftovers: sunday roast/mashed potatoes/or gravy on your hands, throw this together for dinner Monday night! Your family will thank you and you'll feel so domestic and economical refusing to let those leftovers go to waste.

Makeshift Shepherd's Pie

{Loosely based on a recipe from Lion House Recipes cookbook}

1 can cream of mushroom soup, or leftover gravy

2 T brown gravy mix, if not using leftover gravy

Roughly 1 cup chopped leftover roast beef

1 1/2 cups carrots, rough chopped

1 small onion, chopped

1/2 cup celery, chopped

1 cup cabbage, chopped

1/2 cup frozen peas, optional

2 T butter

Salt and Pepper to taste

Chicken broth

2+ cups leftover mashed potatoes, or fresh-made

1/2 cup grated cheese

If using, combine soup and gravy mix in large mixing bowl and set aside. In medium saute pan, combine carrots, onion, celery, cabbage, and 2 T butter. Saute for a few minutes, until onion starts becoming translucent. Lightly season with salt and pepper. Add a bit of chicken broth and cover with lid to allow steaming. When veggies are par-cooked, add to soup mixture or left-over gravy. Mix, adding chopped roast beef and frozen peas too. Grease an appropriately sized casserole dish, mine was a bit smaller than a 9X13 equivalent. Pour veggie/meat mixture into dish. Spoon warmed potatoes on top and spread around using a spatula until surface is completely covered. Sprinkle with grated cheese. Pop in 350 degree oven until cheese is melted and mixture is bubbling and warmed through, maybe 25 minutes or so.