Believe it or not creating a new meal made from Leftovers is a new thing for me.  My husband is a pretty big eater so there are rarely any leftovers and if there are it's usually just enough for me to take to work the next day for lunch.  But when I heard that Project Foodie was doing another Leftover Tuesday I felt inspired and was immediately up for the challenge.  I wasn't sure exactly what I was going to make but then again I guess that's the whole point!  When I found myself with leftover cornbread stuffing, from an early Thanksgiving meal craving I had experienced, I knew that was just the ticket.  I wanted something tasty and autumnal, comfort food, and something reminiscent of my childhood meals.  I immediately thought of my grandfather's Shepard's Pie.  So here's my take on Grand pop's Shepard's pie using that fantastic leftover *Cornbread stuffing.   

Leftover Tuesday- Thanksgiving Shepard's Pie

Serves 4

• 3 boneless pork chops or loin, diced
• 1 cup of carrots, diced
• 2 cups of cornbread stuffing (the leftover)
• 3 cups of mashed potatoes
• 1tsp cinnamon
• Salt
• Pepper
• Olive oil

1. Preheat oven to 350 degrees

2. Take the pork and season with salt, pepper, and cinnamon. 

3. Heat 2 tablespoons of olive oil in a pan over med high heat and sauté pork until just done, half way through add the carrots and continue cooking those until soft.

4. Prepare mashed potatoes as per your favorite recipe (or better yet maybe you have some of those leftover too)

5. Take a 13 x 9 baking dish or individual casseroles and spray with a little non- stick cooking spray or brush with a little olive oil.

6. Mix the pork and carrots with the leftover stuffing.

7. Pour the pork stuffing into the baking dish, top with the mashed potatoes

8. Bake for 30 minutes or until potatoes start to brown on top, garnish with a little chopped parsley or chives if you have it.

* The Cornbread stuffing is what makes this dish a winner, chestnuts, onion, figs, celery, thyme, and apple a real treat.