Shepherd' Pie (Leftover Pot Roast) - cooking recipe

Ingredients

Filling
8 ounces pot roast (shredded)
1 cup baby carrots (rough chop)
1 (10 3/4 ounce) can cream of celery soup (or use left over gravy)
1/2 cup milk (omit if using gravy)
10 ounces frozen leaf spinach (thawed)
2 garlic cloves (rough chop)
3 tablespoons olive oil (evoo)
Mashed potato topping
2 -3 cups potatoes, cooked (yukon gold with skins)
2 tablespoons butter
1/2 cup milk
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper

Preparation

Pre-heat oven 350*.
Filling: Over medium heat put extra-virgin olive oil and garlic in saute pan, warm til garlic is soft and fragrant, about 3 minutes.
Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
Add Soup and Milk and heat until bubbling, about 5 minutes.
Move mixture to pie/baking dish.
Topping: Microwave leftover potatoes for 5-7 minutes on high.
Add in butter and milk and mash with potato masher/ fork.
Add more milk/ butter until you reach desired consistency for mashed potatoes.
Season with Onion Power, S&P to taste.
Spread mashed potatoes over filling in pie/baking dish.
Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.