Yesterday afternoon as I was cleaning out the fridge, I realized I had some leftover Comfort Meatballs and half a ziploc baggie full of pulled pork. I was planning on making Shepherd’s Pie, but wanted to somehow use the leftovers so they wouldn’t go bad. I came up with this recipe off the top of my head and it turned out to be absolutely scrumptious. So if you’ve been following my menu, or have leftover meatloaf, meatballs, and some of that pulled pork, here’s a great way to incorporate both into a yummy Kitchen Sink Shepherd’s Pie.

Pour a very small amount of EVOO (olive oil) in 3-4  individual ramekins. If you have tortilla chips on hand, perfect! Crunch them up in your hands and layer on the bottom of each ramekin. You don’t need chips, but I don’t know many people who DON’T have tortilla chips on hand at all times. (The EVOO will help keep your chips crunchy!)

On top of the chips, place a layer of pulled pork. With your leftover meatballs or meatloaf, cut them into small chunks and layer them on top of the pulled pork. Make sure to add any gooey sauce in there, too. (The sauce will add more flavor, so make sure to get as much as possible in there, otherwise mix some ketchup with brown sugar and add over the meat.)

Next layer will be about 1-2 tablespoons of canned or frozen corn–better yet, use any leftover Mexican Street Corn. (If you don’t have leftover Mexi Street Corn, place tiny dollops of mayo on top of corn for a Mexi Street Corn flavor.)

Using instant mashed potatoes, along with the salt, add a pinch of cayenne, 1/4 teaspoon chili powder, 1/4 teaspoon paprika, and as much pepper as you can muster–not mustard–muster, handle, deal with, tolerate. Once the instant mashed taters are done, spread a layer on top of each ramekin and then top with your favorite shredded cheese that you have on hand. I used Mexican.

Bake at 350 for 30-40 minutes, or until cheese is golden and bubbly. Let sit for 5 minutes, otherwise you’ll burn your mouth!!

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