Today I made a Shepherd’s Pie and Lasagna hybrid using some leftover meat sauce with additional ingredients.
I try to eat well on my budget, and using leftovers helps that.
RECIPE (modified for clarity and time):
Meat sauce (Ingredients just in case you are making this new):
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Yellow Onion
1 Stalk Celery
1 lb Ground Beef
2 cloves garlic
Italian seasoning to taste
Salt & Pepper to taste
1 small can Tomato Paste
2 Field Tomatoes
– Dice all the vegetables.
– Heat oil in a stock pot.
– Sweat the onions, peppers, celery, and garlic.
– Add ground beef to stock pot. Cook until browned.
– Add tomatoes and tomato paste, simmer until cooked.
Meat sauce is now done.
I used a package of Knorr Sidekicks Mashed Potatoes which came with gravy. Follow the package directions.
You can use whatever brand you prefer, that’s what I had on hand.
If you have potatoes, make your own mashed potatoes.
– Grated Carrots to taste (optional).
– Grated Cheese to taste.
Get a deep baking dish like the one pictured. It’s about three inches deep.
If you don’t have that one exactly, just find a square baking dish.
Spoon the meat sauce into the bottom of the dish.
Next, add mashed potatoes.
The last thing you add is grated carrots and grated cheese.
Bake at 350F for 25 minutes or until everything is cooked and hot all throughout.
You can make the gravy in this time if you like. It’s optional, but it went well with the potato.
– Tofu or wheat meat for vegetarians/vegans
– Non-dairy cheese
– Cooked frozen vegetables
– Diced chicken/other meats