Shepherd’s Pie

Ingredients

1 onion, chopped
16 oz bag of frozen mixed vegetables (carrots, peas, green beans, corn)
¼ tsp garlic salt
¼ tsp pepper
1.5 cups shredded cheddar cheese
3 cups leftover pot roast, chunked
1 recipe mashed cauliflower
½ C leftover pot roast liquid

Saute onion in cast iron skillet with olive oil until nice and brown (5-8 minutes).  Add meat and pot roast liquid to onions and cook for 3 minutes.  Meanwhile, microwave frozen veggies until just cooked (3-4 min) and add to skillet mixture and stir.  Add in cheese to mixture and combine.  * If you don’t have a cast iron skillet, transfer mixture to Pyrex pie plate*. Top with mashed cauliflower.  Bake at 425 for 15 minutes. 

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