Shepherd'S Pie - Using Leftovers - cooking recipe

Ingredients

2 baked potatoes, skins on
2 cups diced roast
1/4 cup shredded carrot
8 ounces mushrooms
2 3/4 cups beef broth
1/4 cup Worcestershire sauce
1/4 cup butter
1/4 cup shredded cheddar cheese
10 ounces canned corn
2 ounces cream cheese
1/4 sour cream
1/4 cup flour
salt, and peppar

Preparation

Preheat oven to 350 degrees.
Put potatoes, cheddar, sour cream and cream cheese in mixer or food processor - process til mashed potatoe consistancy.
Melt butter - saute mushrooms until they give up their moisture. Add in Whrchestershire sauce. Mix in flour - stir constantly for 2 minutes. Add broth, stir til boiling - turn to simmer and allow to thicken somewhat.
Mix diced roast, carrots, drained corn and mushroom gravy together.
Pour into sprayed 3 qt casserole dish.
Spread potatoe mixture over top.
Bake for 45 Minutes to one hour.