Boston Butt Shepherd's Pie

#leftovers

Shepherd’s pie is a dish that is extremely versatile and great when you have leftover meat, or just want a hearty all in one meal. I’ve done several variations of this classic Irish dish, but this one is probably my favorite thus far. For kickoff to football season in conjunction with Labor Day my husband got out the electric smoker and cooked chicken wings, drumsticks and a Boston butt. Well, on can only have so much Boston butt by itself, so I began to get creative with new ways to eat it! This was the last of the butt in the shepherd’s pie. Like many of my leftover creations its super easy:

Ingredients:

-          Mashed potatoes (I normally just do betty crocker boxed potatoes, but if you have extra real potatoes and want to mash them, do that first!)

-          Chopped/diced sweet onion

-          Your choice vegetable- corn, peas, or mixed vegetables (drained) always work well (if vegetables are frozen cook before you start step one)

-          Boston butt- chopped (you may also use ground beef, pork tenderloin etc)

1.)    Take chopped butt and sauté on stove with butter, garlic, and a touch of Worcestershire sauce (or you may also use A1 or BBQ, get creative!) until warm, then transfer to “greased” or “sprayed” glass baking dish. (size depends on how much you want to make)

2.)    Spread vegetables and onions on top of meat.

3.)    Evenly spread mashed potatoes over vegetables. Make sure it is a thick layer. Then I normally sprinkle some garlic salt or other herbs on the top to be fancy. You can also spray/brush/drizzle melted butter on top.

4.)    Place into 425 degree oven and bake until meat and vegetables begin to bubble and the potatoes just start to brown.

5.)    Let cool and serve with garlic toast if desired!