While still on my grilling kick, I went a little overboard and cooked a pork shoulder on the grills rotisserie; a TEN POUND fresh shoulder. Seeing as how there is only four of us (two adults, two children), it was just slightly overkill.

As delicious as the roast was, there was a ton of leftover meat. So I packed it all into a piece of Tupperware, and let it stew on my mind overnight. What was I going to do with all this meat? It is the beginning of the week and we do not eat that many sandwiches!

I looked around the net to get some ideas and someone mentioned using it to make a Shepard’s pie. This seemed perfect and in the end it was. Now I just whipped this together so don’t hold me to exact measurements here. This is the kind of dish where just about anything goes so don’t be afraid if you change little things.

• Leftover pork shoulder or butt, cut into bite size pieces. Probably about a pound or two.
• 1 small onion chopped.
• 1 – 1 1/2 carrots chopped.
• I used a half can each of corn, peas, and green beans, but feel free to use what you want. I used a total of about 1 1/2 cups.
• 2-3 tablespoons oil (I used canola).
• 2-3 tablespoons flour (depending on how much oil you use).
• About 2 cups of chicken stock.
• 3/4 tablespoon smoked paprika.
• Salt, pepper.
• Prepared mashed potatoes. I used one of those instant kind, and used two pouches. If you want to make it from scratch, even better. About 3-4 cups.
• Enough shredded cheddar cheese to cover the dish.

Preheat oven to 350.

In a large skillet, heat the oil to medium/medium high. Add the carrots and cook until almost tender. Add the onions and cook until almost translucent.

Stir in the flour and coat all over the veggies and mix with the oil (make a rue). Let cook for about 2 minutes constantly stirring so the flour doesn’t burn. If you still have some dry flour in the pan, add a little oil.

Add the chicken stock and stir/scrap up the bits from the bottom of the pan. I am guessing about 2 cups, but if it is too thick, add more. Too thin, add some flour (add to a little stock on the side before pouring into the mixture to avoid lumps). Add the paprika, and then add salt and pepper to taste. Stir until desired consistency.

Add the meat and stir. Add the remaining veggies and stir. Remove from heat and pour into a large casserole dish and let cool about 5 minutes.

Cover the entire mixture with the potatoes trying to cover all of the mixture. Sprinkle the cheese liberally all over the top.

Bake for about 20 – 30 minutes until the cheese is bubbling. Let rest for about 15 minutes and serve hot.