Shepherd' Pie (Leftover Pot Roast)

• 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

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

filling, baby carrots, cream of celery soup, milk, frozen leaf spinach, garlic, olive oil, topping, potatoes, butter, milk, onion powder, salt, pepper

Taken from www.food.com/recipe/shepherd-pie-leftover-pot-roast-430301 (may not work)