Today, with the ridiculous inflation we all are experiencing, using every bit of food, and wisely buying provisions, is key to maintaining the household on a sensible budget.  My “waste not, want not” motto bodes well in this economic climate.  Not only is that good to follow with everyday home resources, but it is also a practical, wise, and economical way to get the most out of food and leftovers, so why not wisely stretch meals and create light lunches, while keeping the cost of food as reasonable as possible?

One of the ways I use leftovers is to prepare Shepherd’s Pie, one of Best Friend’s favorite meals.

I took the leftover beef chips I had frozen last month when I made Italian beef sandwiches here at The Oasis of Four Queen Palms.  Those little pieces of beef chips are good to save for Shepherd’s Pie.

While the beef was thawing out, I cut up a couple of Russet potatoes and boiled them.  I mashed them well with their jackets still on and mixed in about a quarter cup of shredded Cheddar cheese.

To the thawed beef chips, I added a couple of chopped carrots, a sliced celery stalk, and a little spoonful of flour and mixed it thoroughly.

Using individual Fiesta^® casserole bakers in a pretty Sunflower yellow hue, I first applied a light olive oil spray inside them before adding the beef mixture.  Then I topped them off with the mashed potatoes and baked for a half hour at 350^OF.

So, you see, there is no need to throw out scraps, and with a little creativity, you can have a nice hot meal that stretches your buying power.

From time to time this year, I will be sharing my tips on stretching your homemaking dollars.  With a little fortitude and imagination, you can become more economically wise.  Check out my essay on SOUPS HERE.

As ever,

Lady Susan Marie Molloy

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