The other night we cooked a spinach and potato casserole and I had a little bit leftover and decided to make a Shepherds Pie. It turned out to be a great way to use
my leftover casserole.
We started out with a can of pinto beans,
We simmered this on the stove for about 30 minutes
then drained the broth.
I added a little water to the potato casserole to
prevent it from drying out while baking in the oven.
I spooned the casserole over the meat and veggies.
Then I topped the pie with a little shredded cheese
and baked it in the oven for about 15 minutes.
Categories: Main Dish