Liz’S Homemade Shepherd’S Pie Recipe

• 1 pound leftover roast, cubed
• 1 quart chicken or vegetable stock
• 1 carrot, chopped
• 1 onion, chopped
• 2 celery stocks, chopped
• 1 can kidney beans
• 1 can sliced tomatoes
• 2 tbsp. minced garlic
• 4-6 medium Yukon gold potatoes, peeled, cut, and boiled
• 1 tsp. Cayenne Pepper
• 2 tbsp. Paprika
• 2 tsp. garlic salt
• 2 tsp. onion powder
• 2 tbsp. Italian seasoning blend
• Black pepper
• Salt

1. Mix stock, roast, carrot, onion, celery, garlic, tomatoes, kidney beans, cayenne, black pepper and salt to taste in a pot and bring to boil. Let simmer for 15-30 minutes or until thick. Meanwhile, mash the boiled potatoes and stir in garlic salt, onion powder, and Italian seasoning. Pour stew mixture into a baking pan and cover with mashed potatoes, making peaks. Sprinkle paprika over top and bake 15-30 minutes, until the potatoes are somewhat crisp.

leftover roast, chicken, carrot, onion, celery, kidney beans, tomatoes, garlic, gold potatoes, cayenne pepper, paprika, garlic salt, onion powder, italian seasoning blend, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/liz-s-homemade-shepherd-s-pie-recipe-50153262 (may not work)