Inside-Out Shepherd’s Pie
What do you do when you have some leftover steak that’s just a little tough? How do you make it juicy and tender and yummy? How about a super-easy recipe and a just a few ingredients?
Special Tool
 |
| Ingredients |
Food Processor
Ingredients
Steak (already cooked a.k.a. left-overs)
Gravy – I used Heinz Homestyle Savory Beef
Potatoes (6 medium)
1 Stick Butter
Salt
Pepper
1 Package frozen corn, sweet peas and carrots
1 cup milk (optional)
Directions
 |
| Cooking veggies and potatoes |
Set 1 stock pot of water to boil – about 8 -10 cups of water and add salt to taste. While water is heating, peal and quarter potatoes. Add potatoes to water once boiling and boil until they flake in center under water with a fork – about 20-30 minutes.
Heat 2 -3 pats of butter in another saucepan on medium high heat, once melted add frozen veggies and cover. Stir every two minutes until veggies are cooked through. While veggies and potatoes are cooking, get steak and cut into 1-inch squares. Remove any excess fat. Put a few squares into your food processor and grind up meat until it looks like tuna fish.
 |
| Food Processor to cut meat |
Around this time the veggies should be done. Put them in a glass dish and place in oven on warm setting. You can re-use the veggie pan for the meat which makes one less pan to clean.
Once sauce pan is emptied of veggies, heat another 3-4 pats of butter on medium heat until melted and then add gravy. Cut up the rest of your steak and grind in food processor and then add ground steak to the gravy. Stir every two minutes until warmed through. If gravy thickens too much feel free to add a little water to the mix.
 |
| Adding Meat to gravy |
Mash potatoes and add ½ stick of butter (and one cup of milk if desired). Add salt and pepper to taste.
Serve by taking a plate and heaping on the potatoes, then the veggies and then the steak covered in gravy.
This was a great way to use leftovers and my husband enjoyed the heartiness and flavor of this dish.
Enjoy!
In His Grip,
Monica
This week I’ve linked up at:
