As much as I love a roast dinner for Sunday Supper – sometimes our weekend schedules get so hectic that hanging around the kitchen minding a roast isn’t an option. That’s when I like to break out the slow cooker – or throw a casserole together in advance so we can run home, and throw it in the oven later. Do you have any magic tricks up your sleeve when it comes to transforming leftovers? Cooking once to eat twice sure is magical when it comes to saving time, while still eating well!
Do you like cooking with game? It’s about top of the pops for me! This busy Sunday, I just happened to have the right amount of meat leftover from Friday’s roast leg of venison. Sometimes a roasted dinner looses its luster after its debut – and needs an Extreme Food Makeover to get its groove back! Just so with our beloved roast venison – so I decided to throw together a venison version of Shepherd’s pie.
I often make this dish with leftover leg of lamb as well. Using leftover meat in shepherd’s pie saves you the step of cooking the meat. Just a whirl in the food processor – and you have minced meat! You are now a few aromatics away from ambrosia!
Throw leftover gravy into the meat mixture too! Had I planned better, I would have made a double batch of Celeriac Mashed Potatoes for my roast dinner; saving myself the mashed potato step too. I love celeriac mashed potatoes – especially nice with game or roast turkey!
Do you ever feel like the mashed potato topping on Shepherd’s pie is too heavy? Do what I do – stir a lightly beaten egg into your potatoes. My sister taught me that! Thanks J! Freshly grated parmesan cheese is the crowning glory on the pie – swoon!
Consequentially – sautéed green beans are the bomb as a side to this meal. The kids were literally begging to get the last beans. I love it when kids beg for veggies – don’t you?
Serves 8 modest, or 6 ravenously greedy mealtime participants! Eat well and save time with leftover transformations! Happy Monday!
- 1½ lbs. (750 g) cooked venison, roughly chopped
- ½ cup (1 dl) venison gravy or chicken stock
- 1 tbsp. olive oil
- 1 carrot, minced
- 1 celery stalk, minced
- 1 onion, chopped
- ½ tsp. sea salt flakes
- freshly ground black pepper
- ½ tsp. Coleman’s mustard powder
- ¼ tsp. ground fennel or fennel pollen
- 1 tbsp. fresh thyme leaves, minced
- 1 lb. (500 g) floury potatoes, peeled
- ½ lb. (250 g) peeled celeriac, in chunks same size as potatoes
- ½ tsp. salt
- white pepper, freshly ground
- ⅔ stick (75 g) butter, at room temperature
- ¾ cup (1½ dl) cream
- 1 egg, lightly beaten
- ½ cup (1 dl) freshly grated parmesan cheese
- Preheat oven to 350 F (175 C)
- Butter or oil a 9 x 13 glass casserole
- Place the venison in the bowl of a food processor, and pour in the venison gravy or chicken stock.
- Pulse the food processor 6-10 times, until the meat is coarsely chopped (not until it forms a paste!).
- Heat the oil in a large skillet, and sauté the onions, carrots, and celery 5-10 minutes.
- Add salt, pepper, mustard powder, fennel, and thyme. Sauté on minute more.
- Remove from heat, and stir meat mixture into the vegetable mixture, and set aside.
- Fill a large sauce pan with water, and bring to a boil.
- Salt the water, and add the potatoes and celeriac.
- Bring to a boil, and reduce to low.
- Cook approximately 20 minutes, or until the potatoes and celeriac feel soft when pierced with a knife.
- When finished cooking, drain.
- Place the celeriac in the bowl of a food processor, add ¼ tsp. salt, ¼ cup (1/2 dl) cream, ⅓ of the butter, and purée until very smooth.
- Put the potatoes through a potato ricer.
- Whisk remaining butter, ½ cup cream, ¼ tsp. salt, and freshly ground white pepper into the riced potatoes.
- Stir in the celeriac mixture.
- Taste; adding additional salt and pepper is necessary.
- Whisk the egg into the potato mixture, and set aside.
- Pour the meat mixture into the bottom of the glass casserole; making sure it is spread evenly.
- Scoop 6-8 large spoonfuls of potato mixture over the meat, and spread evenly with spatula.
- Sprinkle the parmesan evenly, over the top of the potatoes.
- Place the casserole in the middle of the oven, and bake at 350 F (175 C) for approximately 30-40 minutes, or until the top is a golden-brown color.