Shepherd’s Pie

This was amazing. I would probably say this is close to a 9, and it’s a wonderful way to use up leftovers from pot roast, which we don’t make a lot, but is always good when we do. I think we got a chuck roast, but it shredded with a fork and was a lovely meal.
I know there are a lot of variations on this meal, but this was a new one for us. My mom used to make this with hamburger, canned green beans, and mashed potatoes, and although everyone else would probably say it sounds gross, I LOVED it as a kid. We ate it with ketchup and it’s actually one of the first meals I remember eating. I have updated it a bit, but I will always remember the original. Anyway . . .
Shepherd’s Pie

In 1-2 Tbs. of butter, saute half an onion, a stick of celery, and a few handfuls of chopped carrots. Add salt. After these saute for a few minutes, I added 4-5 large mushrooms cut into tiny bits. To this I added some red wine and boiled it down to cook off the alcohol. Then, I added the leftover gravy, the leftover mixed vegetables (green beans, peas, corn), and the leftover beef. I had to add about a can of beef broth because our kids had stolen so much gravy, and then I thickened this with about 1 Tbs. of cornstarch  mixed with beef broth. When this was thick, I dished it into ramekins and added the leftover mashed potatoes on top. To the normal potatoes we make, I added a bit more garlic powder, an egg yolk, and parmesan cheese. I baked these at 350 for about 30-40 minutes, but we took them out too soon because Emma was being super impatient and therefore the cheese and potatoes didn’t brown like I had wanted. I should have broiled them, but whatever. It was still super, super awesome.