2 tablespoons frozen peas (you can also add frozen corns and carrots)
fresh grated Parmesan cheese
Instructions
Preheat oven to 400 degrees F. Chop the leftover Pot Roast in small pieces.
Add chopped Pot Roast in small ramekins or one big one. I like serving in individual ramekins so everyone can have their own.
Add the leftover Pot Roast sauce and some frozen peas (about 1 tablespoon in each ramekin, more or less, totally up to you). You can also add frozen corns and carrots.
Spread leftover Mashed Potatoes on top, sprinkle fresh grated Parmesan cheese on top.
Put the ramekins on a baking sheet in case the sauce is bubbling up and spill out. Bake until the top starts to brown, about 25-30 minutes. If you can wait, let it cool for 10 minutes before serving.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/pot-roast-shepherds-pie/