My Roast Chicken with Eggplant and Prune Stuffing was a hit last night, and I did have some leftovers (the stuffing was gobbled up), even after feeding my husband and two teen aged sons! Not one to waste anything worthwhile keeping, I took the remaining roast chicken (added some ground chicken), the veggies, gravy and yam and potato gratin and turned it into a brilliant Shepherd's Pie for tonight's supper. One prep two dinners - Yay!
3 cups left over chicken, chopped (or add cooked ground chicken to equal 3 cups meat)
2 tsp poultry seasoning
Left over vegetables (carrrots, peas and corn) about 1 cup
Left over gravy, about 1 cup
Left over yam and potato mash (or mashed potatoes)
3 Tbsp grated Parmesan cheese
1. Chop up left over chicken meat and combine with cooked ground chicken. Add poultry seasoning, vegetables and gravy. Place mixture in a 9"x13" casserole dish.
2. Heat potato mash in a skillet on medium flame until heated through. Top meat mixture with warm potato mash. Sprinkle with Parmesan cheese and bake at 325F, covered in tin foil for about 30 minutes. Remove foil and broil for 3-4 minutes, or until golden brown. Serves 6-8.