Pot Roast Shepard Pie | Leftovers Makeover Casserole | Frugal Meals

 With the cost of food nowadays, many families are looking for frugal and creative ways to reinvent leftovers.  This budget-friendly Pot Roast Shepard Pie with Dumplings is a tasty way to fit the bill.

Creative Leftovers Ideas for using Pot Roast

I recently bought a Foodsaver Vacuum Sealer and have been busy meal prepping and freezing leftovers.

Rather than have the same meal again, I've been trying to get creative and reinvent the leftovers into another life dish.

I was inspired by a recipe for Chicken and Dumplings Pot Pie, and turned our Crockpot Pot Roast into a Shepard Pie,  I have a great recipe for New England Shepard Pie, (also called 'Cottage Pie'), or you could use Beef Stew also, and did a work-around the two.  Our family loves dumplings.  I didn't have any mashed potatoes leftover, but had the fixings for dumplings.

I served with homemade Corn Bread.  We love Popovers as well, and the next time I make a Pot Roast, I'll serve with Popovers.

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet shops !

Pot Roast Shepard Pie with Dumplings Recipe

Leftover Pot Roast (about 3 cups)
Leftover Carrots and Onions
Frozen or Canned Peas
Frozen or Canned Corn
Additional Brown Gravy (can use a mix, about 1 cup)

Spray casserole dish with Pam or EVOO.  Layer pot roast mixture on bottom.
Alternate vegetables
Pour additional brown gravy over everything
Top with dollops of Dumpling batter.

Preheat oven to 400 degrees.  Bake for about 20-35 minutes, or until hot.

Dumplings Recipe

Bisquick or store-brand baking mix (or you can make your own mix)
Milk

Prepare according to box directions.

Enjoy! 

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© Frugal New England Kitchen 

Popovers | Easy Popover Recipe | Light Airy Popover Muffins

Traditional Popover Muffins are light, fluffy and airy and can be eaten with almost any meal. They taste delicious.  You would be surprised how easy they are to make.

Years ago there was a restaurant in Connecticut called Yankee Silversmith.  Our families would go there for special occasions, such as Easter or Mother's Day.  They were known for their fabulous Popovers, traditionally served with Prime Rib dinners.  We would swoon over them.

As a young bride, I was a guest at a dinner where Prime Rib was served, and the host made Yorkshire Pudding.  It's similar to Popovers.  Yorkshire Pudding uses the juices from beef to make it.  While I never mastered Yorkshire Pudding, I did, however, master how to make Popovers.

Try this easy recipe for Popovers to serve instead of bread or rolls with your next family dinner.  We like to have them at Christmas with a roast.

If there are any leftovers (rarely !) they are great heated up for breakfast with your favorite jam or pure Vermont Butter.

Hint:  My mom always greased her pans with Crisco, and I am a firm believer that this is the secret to making delicious Popovers. They will "Pop" right out.  No muffin liners needed.


Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet! 

The key to good popovers, muffins, cupcakes or egg bakes are using good muffin tins.  There's so many great selections available. My tried and true method is to use Crisco shortening

Popovers Recipe

Serving Size: 6 

Ingredients: 

3  Large eggs, beaten

1-1/2 c. all purpose flour

1 -1/2 c. milk

3/4  tsp. salt

1 tsp. sugar

1/2 tsp. Thyme (optional)

Preparation: 

Heat oven to 400 degrees      

Beat all ingredients just until smooth.  

Let batter rest for 30 minutes or longer.  Can be kept a day or two.

Divide  among 12 greased muffin cups.  Bake 25 minutes.  

Reduce oven temperature to 350 degrees  Bake until deep golden brown 15-20 minutes. 
Remove from tins immediately.  Serve warm.

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© Frugal New England Kitchen