Do you have a lot of leftovers from Easter festivities on the weekend? It’s time to whip up a batch of Shepherds pie to nourish your family after all the chocolate-eating!

Ingredients

~8 potatoes, diced (I used red potatoes, but you can use any, or even leftover mashed potatoes if you have any!)

1/2 cup or more of milk, depending on how creamy you want your mashed potatoes to be

~2 cups frozen corn

Leftover chicken, ham, ground beef, etc. From Easter (our any other occasion) to use as your protein source

Salt and pepper

Parsley

Cheese (any kind you like; I used Havarti) I used about 2 cups shredded

Instructions

1. Soak potatoes for 30 minutes to an hour to remove starch in a large pot. Drain water then add water so pot is 2/3-3/4 full, and all potatoes are covered. Bring water to a boil and cook until potatoes are soft, which will take about 20-30 minutes, depending on the size of your pieces of potatoes.

3. Drain water when potatoes are cooked. Mash potatoes and milk together to make your mashed potatoes. Add more milk until you get your desired consistency. Season with lots of salt and pepper and parsley.

2. Preheat the oven to 350 degrees. Layer your protein (chicken, beef, ham, turkey, etc.) in the bottom of a casserole dish. Add as much as you want to use up from your leftovers. Layer frozen corn next (if you’re wanting extra vegetables, feel free to add other frozen vegetables, like a medley, and use more than 2 cups). Scoop the mashed potatoes on top and smooth out to make an even surface.

3. Bake for about 30 minutes, then top with cheese and cook for an additional 5-10 minutes.

Bon appetit!