Shepherd's Pie Recipe May 18 2015

This recipe is great way to get rid of your leftovers and still make something delicious and new. You'll need some left over chuck roast and some mashed potatoes, which would go great together as is. This recipe let's you make a whole new dish from some of the leftovers the night before! Who doesn't love that?

Ingredients:
Corn- 1 cup
Peas- 1 cup
Miller's Grassfed Chuck Roast- 1 lb cooked and shredded
(can use leftovers, if making first bake a 2 lb boneless chuck roast for 2 hours at 325°F with 2 cups of beef stock and 1 cup red wine)

Olive Oil- 2 Tbsp
Onion, minced- 1/2 onion
Beef Stock- 1/2 cup
Garlic, minced- 1 Tbsp
Salt- 1 1/2 tsp
Flour- 2 Tbsp
Granulated Garlic- 1 Tbsp
Chopped Fresh Rosemary- 1 Tbsp
Chopped Parsley- 2 Tbsp
Black Pepper- 1 Tbsp
2 cups leftover cooked mashed potatoes
6 Puff pastry shells


First roast the meat until it falls apart (if it's not cooked), then pull it into small pieces. Put the olive oil and onions in a pan and cook until soft, then add the garlic and cook for 2-3 minutes. Add the beef and flour mix to the pan and cook on medium low for about 5 minutes. Add the beef stock and let it cook until it thickens and forms a gravy. Once it thickens add the salt, pepper, granulated garlic, rosemary, and parsley. Let it simmer for 15 minutes on medium low. Put the puff pastry shells in a muffin tin then bake at 350°F for 8-10 minutes (until puffed and browned) while the filling is simmering. Once puff pastry is done, scoop a table spoon of the filling in each shell then put 1/2 tablespoon of potatoes on top. Bake at 350 for 3-4 minutes for the potatoes to brown.