Tuesday, July 23, 2013

Meatloaf from Sunday is Shepherds Pie Today

I started by crumbling up the leftover meatloaf which was already full of flavors and veggies (carrots, bell peppers and onions) and added a can of condensed low sodium cream of mushroom soup along with 2 tablespoons of Worcestershire sauce and about a cup and half of beef stock. A can of mushrooms and fresh corn off the cob were added and everything heated through. In the meantime, 10 medium Yukon Gold potatoes were peeled and quartered for the mashed potato top.  Cooked till form tender, not knife because it will cut through even a potato too tough to mash, drain, add salt, black cracked pepper and 4 oz of cream cheese (instead of butter and milk/cream)

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