Day after leftovers

April 13, 11:13 AMDenver One-Pot Meals ExaminerBarbara Avery

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With every holiday comes a refrigerator full of leftovers. From the looks of shopping carts at the local King Soopers in Brighton this past Saturday, replete with Easter favorites from ham to lamb, asparagus, and eggs, it’s a safe bet that many today will be eating deviled eggs, cooked asparagus, and cold meat sandwiches. Before you roll your eyes at yet another meal of leftover leftovers, try one of the following recipes to add a little after holiday variety to your life.

Real Shepherd’s Pie
(cook’s original recipe)
serves 4 generously

Too often, meat pies that feature ground beef are billed on menus as “shepherd’s pie.” In fact, those are really cottage pies. True shepherd’s pie is always made with lamb. This version uses minced cooked lamb rather than ground so you can use up some leftovers.

3 cups cooked cubed lamb
1 medium onion diced
10-3/4 ounce can tomato soup
2-1/2 cups frozen green beans, defrosted
1 tablespoon Worcestershire sauce
1 cup frozen sliced carrots, defrosted
1 teaspoon salt
½ teaspoon black pepper
Prepared 4-serving recipe of instant mashed potatoes or home made
1 cup grated cheddar cheese

Heat oven to 375 degrees.

In a 2 quart casserole, combine first 8 ingredients. Arrange eve3nly in casserole. Spread mashed potatoes over meat mixture. Top with shredded cheddar cheese. Bake for 45-50 minutes or until light golden brown and bubbly.

Asparagus Salad
(adapted from Last Dinner on the Titanic by Archbold and McCauley)
Serves 6

This is a basic recipes that can be scaled down to use up leftovers.

6 large chicken breast halves cooked, cut into strips.
1 ½ pounds cook asparagus
1-1/2 tablespoons white wine or tarragon vinegar
½ teaspoon Dijon mustard
¼ teaspoon sugar
3 tablespoons olive oil
salt and pepper to taste
½ sweet red pepper cut into thin strips

To make the dressing, whisk together vinegar, mustard, sugar, olive oil, salt, and pepper. Arrange asparagus and chicken strips on 6 serving plates. Drizzle with dressing. Top with pepper strips. Serve cold with hard rolls and butter for a light dinner.