Shepherd'S Pie - Using Leftovers

• 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

1. Preheat oven to 350 degrees.
2. Put potatoes, cheddar, sour cream and cream cheese in mixer or food processor - process til mashed potatoe consistancy.
3. 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.
4. Mix diced roast, carrots, drained corn and mushroom gravy together.
5. Pour into sprayed 3 qt casserole dish.
6. Spread potatoe mixture over top.
7. Bake for 45 Minutes to one hour.

potatoes, roast, carrot, mushrooms, beef broth, worcestershire sauce, butter, cheddar cheese, corn, cream cheese, sour cream, flour, salt

Taken from www.food.com/recipe/shepherds-pie-using-leftovers-413548 (may not work)