I love reinventing leftovers. Or throwing odds n ends we have on hand together to make dinner. No, I am not a great cook. It’s frugality combined with resourcefulness with a dash of understanding flavor profiles. I never take the time to alter recipes to make them for two so leftovers happen quite a bit. And I go to the grocery store with a dim idea of what we’ll be eating for dinner that week which leads to a smorgasbord of ingredients. The latest leftover sensation is a shepherd’s pie created from a leftover crockpot roast with potatoes and carrots. This is perfect for a busy Thursday evening. Nothing fancy here.

-Dump the leftover roasty goodness in a baking dish.

-Top with veggies if desired. I topped ours with sliced and diced asparagus I lightly sauteed.

-Sprinkle with panko/parmesan cheese mix to make a crust

-Bake at 375 degrees for 40 minutes. Broil the crust at the end of cooking if desired. Be careful as broiling can often lead to burning!

**I did not burn the shepherd’s pie, but I did manage to catch a dish towel on fire.**