Mexican Shepherd’s Pie.
So I made some chili a couple of days ago and now I have a little of it left over. I love to create new dishes with my left overs; it’s a form of recycling that I practice regularly! So, of course, a reinvention of Shepherd’s Pie came to mind as it is a classic recycled dish for many! My Mexican Shepherd’s Pie put my left over chili to good use. I quickly mashed up some potatoes. In a baking dish, I layered the mashed potatoes with left over chili and chopped organic spinach, then I topped it off with shredded cheddar cheese! I baked it in the oven at 350 degrees Fahrenheit for one hour and thoroughly enjoyed my Mexican Shepherd’s Pie! You will too!
Note: if you don’t have any left over chili, a good canned variety will work too. There is no formal recipe for this one! Enjoy my Mexican Shepherd’s Pie with comfort!
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