The shepherd pie kinda thingy.   I made it yesterday, and It was such a big hit that I couldn't get a picture before it was gobbled up! I mention just a roast, because its can adapt to what ever you have left in your fridge! It's pretty simple really, and it was great to get rid of some left overs.  I would advise how ever that if you use chicken, use a chicken gravy mix, if its pork beef or lamb just a nice beef would be perfect!


Here we go!

2 carrots
1 large onion
3 stalks of celery
1lb of cooked roast anything
2 stock cups with instructed water amount
store bought gravy package or left over gravy from the roast.
1/3 cup frozen peas
4 cups of riced cauliflower
1/4  cup of butter (also used  to grease the pan)
1/2 cup shredded cheese
1/4 cup brie
2 Tbs of Parsly
2 table spoons of rosemary
half a lemon
Salt and pepper to taste (please remember that packaged gravy may have a lot of salt already in it)

Carrots onion and celery chopped into good sized pieces and put into a pan with  some butter and oil.  I like to  use medium to low heat to get some juices out of the veggies, sprinkling a little salt helps to do that as well.   When the onions are soft and almost translucent add the parsley and rosemary and let them continue to cook.

Meanwhile boil some water and place 2 stock cubes in a bowl.  when the water boils add to the cubes and stir.  Sprinkle a Tbs of the store bought gravy mix on to the Veggies and slowly add the stock. Stir. When the stock is absorbed and thickened add more gravy mix.  Do this about 3 or 4 times. The left over roast  should be cut and cubed into mouth  sized pieces and  thrown in. You may have to add more stock and or gravy mix to make sure its the right consistency for a pot pie. Add frozen peas and the juice from half a lemon, since everything is cooked you should add salt and pepper to taste.  Place a lid on it and put it to the side. (don't worry about the peas they will cook.)

For me I use cauliflower, but you could use left over mash potatoes or new mash potatoes.  For that recipe you will have to ask my sister, or Roland.  But I can tell you about Cauliflower!!

Add your riced cauliflower (best fresh) to a sauce pan that has some melted butter in it. Stir it occasionally so it doesn't fry.  Cut the brie into pieces and stir it into the cauliflower  and let it melt into it.  When the cauliflower seems to have absorbed both the butter and cheese add a little cream and stir till the cream is incorporated into the cauliflower and it holds shape.

not my pic I got caught up in a book Roland reads while I'm cooking (oops)

Ok!  so oven dials to 200C or around 400 F to pre-heat. Butter the inside of your casserole dish. Take the gravy and scoop it in to the greased dish.  On top add the cauliflower mixture, or mashed potatoes.  I like to stop here  and just put it in the oven for about 15 mins, but Roland's family is used to putting cheese on it, so rewind!  sprinkle shredded cheese on the top and then put it in the oven for 15 mins.  Remember everything is already cooked and you could eat it as is, but 15 mins more waiting is worth it for the crispy texture  of the top layer be it cauliflower potatoes or cheese crispy is wonderful!


Sorry about no finished pictures....  but what can you do!

Tomorrow, Zucchini lasagna!

Muwah!