Difficulty: Easy<\/p>\n
Calories per 100g: ~150<\/p>\n
Servings: 2<\/p>\n
Preparation Time: 30 minutes<\/p>\n
Cooking Time: 35 minutes<\/p>\n
Total Time: 1 hour 5 minutes<\/p>\n
This recipe is a clever and budget-friendly twist on the classic French dish, using leftover meats from a barbecue gathering. The “Pantry Shepherd’s Pie” incorporates leftover meats and vegetables to create a comforting meal. The combination of grilled eggplant, creamy mashed potatoes, and minced meat delivers a rich flavor experience.<\/p>\n
Servings: 2<\/p>\n
– Leftover meats (used here: 3 chipolatas and 3 sausages)
\n– 4 to 5 boiled potatoes
\n– 1 eggplant
\n– 1 clove of garlic
\n– 1 onion
\n– 3 tablespoons of sour cream
\n– 2 teaspoons of olive oil
\n– 2 tablespoons of Parmesan cheese
\n– A handful of shredded cheese
\n– A few dollops of butter
\n– Breadcrumbs (as needed)
\n– Salt (to taste)
\n– Pepper (to taste)<\/p>\n
1. Slice the eggplant in half, place the unpeeled garlic clove on one of the halves, and roast in the oven at 350 degrees Fahrenheit for 30 minutes.<\/p>\n
2. During that time, finely chop the onion and saut\u00e9 it in a pan with a teaspoon of olive oil. Mash the boiled potatoes (skins on for extra texture) with sour cream, shredded cheese, salt, and pepper. Set aside.<\/p>\n
3. Finely chop the meat (do not blend as it may become too mushy). Set aside. Once the eggplant is roasted, scoop out the flesh and place it in a blender with the peeled garlic, Parmesan, cooked onion, a bit of salt, and pepper, then blend. Combine this mixture with the chopped meat.<\/p>\n
4. Grease the bottom of a baking dish with a teaspoon of olive oil. Lay down the meat-eggplant mixture as the first layer. Spread the mashed potatoes over the top. Sprinkle with breadcrumbs and dot with butter.<\/p>\n
Place in the oven under the broiler at 350-390 degrees Fahrenheit for 20 to 25 minutes, keeping an eye on it to prevent burning. Enjoy this hearty and resourceful dish that breathes new life into your leftover meats and veggies!<\/p>\n\n\n