SWEET ASIAN FLAVOR INSPRIED SHEPHERDS PIE

87580F83-4941-45FA-AE79-577A215298B9_1_201_a

Asian|Beef|Casseroles|Leftovers

Ingredients

4 slices bread

⅓ cup milk

1 egg, beaten

1, 14-ounce can stewed tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

2 cloves garlic, chopped

1 tablespoon Dijon mustard

1 small onion, chopped

½ cup apricot preserves

1 tablespoon sriracha sauce

⅓ cup hoisin sauce

1 teaspoon salt

1 teaspoon black pepper

1 cup panko breadcrumbs

2-pounds ground beef (85/15)

3-4 cups leftover mashed potatoes

1 ½ cups shredded cheddar/Monterey Jack cheese

Instructions

Preheat oven to 375 degrees.

Tear the bread into small pieces and soak in the milk in a large bowl. Add the egg and stewed tomatoes to the bowl, breaking up the large pieces of tomato with your hands. Add the Worcestershire, soy, garlic, Dijon, onion, preserves, Sriracha, hoisin, salt, pepper, and panko to the bowl. Stir to combine.

Add the ground beef to the bowl and massage the ingredients together until well combined. Place the mixture in a 10” pie dish or casserole. Bake for 45 minutes until bubbling and cooked through.

Remove from the oven and top evenly with the mashed potatoes (if these are leftover, warm in the microwave so they spread easily. Top with cheeses and bake for another 20-30 minutes until cheese is melted and lightly browned.

Let rest for 10-15 minutes before serving… then oh yahh… DEVOUR!!