I love leftovers. Nobody in my house will ever eat them though. This isn’t an issue, until we have a ton of them. After big dinner parties, holidays, and other special events, I can’t eat that many leftovers. I will munch away for a day or two but after that, that’s about all I can handle. So, if I can find a way to re-purpose so that my family won’t know it’s leftovers, I’m doing it. Shepherd’s pie like this one from The Recipe Rebel is one of those recipes that nobody realizes is a leftover meal, at least at my house.
The flavor of it is so fresh and comforting, my family just gobbles it right up, no pun intended. I will sometimes switch up the vegetables a little bit or even add in some shredded cheese. You really can’t mess up this versatile dish.
By the time we are done with this meal, the fridge is emptied out and I’m not stuck trying to get down all the food that’s been left uneaten. If there are any leftovers of this, we are usually fighting over them!
Recipe courtesy of The Recipe Rebel. Photo credits go to Janice Amee’s Gluten Free.
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Quick Tip: Make ahead of time without baking and store in the fridge up to two days. Allow 20 minutes additional cooking time.
