Tag Archive: leftovers


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*Disclaimer:  This is by no means your traditional Shepard’s Pie.  Because I used leftover pulled pork, I am officially calling this “Farmer’s Pie”.  The thought process being that farmers raise pigs, not cows or lamb which are used in Shepard’s Pie and Cottage Pie.

It’s the last day of the leftover pulled pork from https://pixieinthekitchen.wordpress.com/2013/09/16/perfect-pulled-pork/.

I had been thinking about making a Sheppard’s for a while now.  Lamb is not easy to come by where I live, and there is just not enough flavor for me in ground beef.  Thankfully, I still had some pulled pork laying around in the fridge from Sunday’s dinner.

As I have said this is by no means traditional, but it is scrumptious! Instead of peas for the veg, I made a cremini mushroom and onion gravy, which added a ton of earthy flavor and paired nicely with the bbq flavor in the pork.

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 Get a big pot of water on the stove to boil.  Peel and cut 5 medium sized potatoes.  Boil until cooked through.  Mash with a bit of butter and milk and set aside.

While your potatoes are cooking, slice up the mushrooms and onions and sautee in a couple tablespoons of olive oil.  Add in salt and pepper, and a bit of thyme.  When the veg is tender, add a couple tablespoons of flour to the pan and cook for another minute.  Slowly stir in some chicken or beef stock to form a gravy.

Add your meat (whatever you have used), already cooked to a pie plate.  Top with the mushroom gravy.  Spread the mashed potatoes on top.  Bake in a preheated 400 f oven for 15 minutes or until the potatoes are brown and crispy on top.

Serve and enjoy!

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What you will need:

2 cups pulled pork (or any other cooked beef or lamb that you have as leftovers)

5 medium potatoes, peeled

1 large onion

1 cup sliced cremini mushrooms

1 cup chicken (or beef) stock

2 tablespoons of flour

1 teaspoon thyme

2 tablespoons of olive oil

salt and pepper

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I was looking through my fridge and noticed I had some bits of half used veggies, cheese and sausage.  I was also very aware of the fact that I didn’t have a lot of energy to make a big dinner.  What to do?  Frittata!  This is a versatile recipe and you could use whatever you happen to have laying around in your fridge (within reason, of course).  This one takes on an Italian flavor with the addition of fennel seed and oregano.

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*note: you will need an oven safe frying pan for this recipe, but avoid cast iron.  Non stick is best.

Ingredients:

2-3 Italian sausages cooked and cut into bite sized pieces

1/2 bell pepper diced

1/2 small onion diced

1 handful of mushrooms chopped

2 cloves garlic minced

small handful of grated mozzarella cheese (or whatever kind you like)

pinch each of fennel seed, oregano & dried basil

5 large eggs beaten with a couple tablespoons of milk

salt and pepper to taste

 

Preheat oven to 350 f.

Heat a small amount of olive oil in an oven safe frying pan on the stove top over medium heat.

Add the sausage, veggies and spices to the pan and sautee until the veggies are tender.

Pour the egg mixture into the pan and stir gently just until the eggs start to cook.  (do not scramble). Top with the shredded cheese.

Place the pan into the oven and cook for about 10 minutes, or until the eggs do not jiggle when the pan is moved.

Remove and let cool slightly before slicing.

Serve and enjoy!

 

 

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