The holidays mean leftovers, leftovers and more leftovers.  Which makes this recipe perfect.  It also is the perfect recipe when you have a lot of random vegetables that are about to go bad and need to use up some leftover meat from the night before.  As with many of my recipes that I teach in my classes, this one does not require exact measurements.  I teach in my classes how to cook, not follow a recipe.  Being able to cook means seeing a final dish when you look at a variety of ingredients.  Knowing how to season a dish, taste and adjust the flavor on the go is a lifelong skill that I love teaching. But most of all, once you become a cook and not just a recipe reader, you will find the joy in cooking that is indescribable.  Contact me to set up a class for you and your friends! 



Shepherds Pie

Author Becky's Mindful Kitchen


  • This recipe is meant to help use up leftovers or clean out the produce drawer- exact amounts don't matter which is why it is a perfect "throw together" dinner.

For potato topping

  • Leftover mashed potatoes or a few pounds boiled potatoes
  • A few spoonfuls of sour cream ideally Kalona Supernatural or similar brand of grass fed sour cream
  • 1 or 2 egg yolks beaten
  • 1/2-1 cup cream/half &half/whole milk/ broth/coconut cream
  • salt and pepper


  • chopped veggies: carrots onions, corn, peas, green beans, celery...
  • meat turkey, ground beef, chicken, ham
  • paprika
  • garlic powder
  • thyme
  • sage
  • salt and pepper


  • a few T grass fed butter
  • equal amount flour
  • 1- 1 1/2 T Worcestershire just pour some in, exact amount doesn't matter
  • 1-2 cups chicken vegetable or beef broth, preferably homemade stock.
  • salt and pepper to taste


For mashed potato topping

  1. boil potatoes until a fork can easily slide into it, drain and mash together with cream, sour cream, salt and pepper to taste and egg yolks


  1. Saute in butter onions, carrots and other raw vegetables in a large cast iron pan. Add in herbs and spices and any frozen or cooked vegetables. If meat is not already cooked, cook first and add to the vegetables.
  2. In a small pan heat the butter until melted and whisk in flour. Slowly add in broth and worcestershire sauce. Add to vegetables and meat and adjust flavors to taste. I sometimes add in some red pepper or cayenne for some spice. Spoon potatoes on top and broil in the oven until golden brown.