Pot Roast Shepard Pie | Leftovers Makeover Casserole | Frugal Meals

 With the cost of food nowadays, many families are looking for frugal and creative ways to reinvent leftovers.  This budget-friendly Pot Roast Shepard Pie with Dumplings is a tasty way to fit the bill.

Creative Leftovers Ideas for using Pot Roast

I recently bought a Foodsaver Vacuum Sealer and have been busy meal prepping and freezing leftovers.

Rather than have the same meal again, I've been trying to get creative and reinvent the leftovers into another life dish.

I was inspired by a recipe for Chicken and Dumplings Pot Pie, and turned our Crockpot Pot Roast into a Shepard Pie,  I have a great recipe for New England Shepard Pie, (also called 'Cottage Pie'), or you could use Beef Stew also, and did a work-around the two.  Our family loves dumplings.  I didn't have any mashed potatoes leftover, but had the fixings for dumplings.

I served with homemade Corn Bread.  We love Popovers as well, and the next time I make a Pot Roast, I'll serve with Popovers.

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet shops !

Pot Roast Shepard Pie with Dumplings Recipe

Leftover Pot Roast (about 3 cups)
Leftover Carrots and Onions
Frozen or Canned Peas
Frozen or Canned Corn
Additional Brown Gravy (can use a mix, about 1 cup)

Spray casserole dish with Pam or EVOO.  Layer pot roast mixture on bottom.
Alternate vegetables
Pour additional brown gravy over everything
Top with dollops of Dumpling batter.

Preheat oven to 400 degrees.  Bake for about 20-35 minutes, or until hot.

Dumplings Recipe

Bisquick or store-brand baking mix (or you can make your own mix)
Milk

Prepare according to box directions.

Enjoy! 

© Frugal New England Kitchen

Beer Cheese Spread | Ready Set Bake | Party Snacks

Whenever your entertaining -  Halloween Parties, Football Tailgate Parties, Soccer Game and World Series Baseball, Super Bowl or St. Patrick's Day parties! This Beer Cheese spread would be equally at home  on any Charcuterie Board or party get-together.

Party Recipes

I still have an old fashion recipe box that I put some of my mom's, mother-in-law and recipes from my aunts in!  They had collected seasonal cookbooks and recipes cut out of magazines.

 I always looked forward to the Betty Crocker seasonal cookbooks, and have quite a collection over the years.

There were four magazine covers that were up for the vote: Red Velvet Whoopie Pies, Jack-o´-Lantern Cake Pops, Ginger-Cherry-Pear Crisp with Oatmeal Topping and Bakerella, the queen of cupcake pops

In the issue of the Betty Crocker Fall Baking Magazine were 74 recipes cards with perforations so you can tear them out and put in your recipe box.

* Exclusive recipes like Jack-o´-Lantern Cake Pops from Bakerella, the queen of cupcake pops
* Whoopie Pies in new flavors like Pumpkin Whoopie Pies and Red Velvet Whoopie Pies
* Pecan-Bourbon Crunch Italian Cream Cups, the grand prize winner from our Celebrate the Season Fall Baking Contest +14 other winners, submitted by home cooks
* Pumpkin Swirl Brownies, Peanut Butter Rocky Road Brownies plus lunch box cookies
* Great-tasting apple desserts -Easy Apple-Cranberry Dessert Squares, Cinnamon Apple Berry Crisp and Brown Sugar Spice Cake with Caramelized Apples
* Plus spooktacular treats like Pull-Apart Spiderweb, Candy Corn Roll-Up Cookies, Chocolate Bat Cookies and Peanut Butter Spider Cookies
* All recipes have been thoroughly tested and tasted in the Betty Crocker Test Kitchens and are accompanied by a color photo and complete nutrition information.

I'd like to share my favorite Beer Cheese Spread recipe with you. It's perfect for crisp afternoon Fall Football Tailgating parties!



Easy clean up with Handmade Cotton Dish Cloths from Moomettes Crochet Shop

 

This is a great cheese spread that's quick and easy to prepare. Wynkoop suggests using its Railyard Ale in the spread, but any full-bodied ale can be used. Its strong flavor can enough to stand up to the biggest, hoppiest beers, even a barley wine. Serve it with crackers, warm pretzels or beer bread.

Beer Cheese Spread

6 ounces cream cheese, softened
6 ounces blue cheese, crumbled
12 ounces sharp white cheddar cheese, grated
1/4 cup minced green onions
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
1/2 teaspoon Tabasco sauce
1/2 cup Beer or Ale

Combine all ingredients except beer in the bowl of a food processor or use an electric mixer
Mix or blend until everything is well incorporated.
Slowly add beer while processor or mixer is running. Place mixture into a crock or serving bowl, and chill for at least 2 hours.

© Frugal New England Kitchen

Kapusta Soup | Polish Sauerkraut Kapusniak Soup | Traditional Kielbasa Cabbage Soup

This traditional cabbage kielbasa sauerkraut soup, or also called Kapusniak soup, recipe hits the spot on cooler days.  It's economical and frugal to make, and uses several pantry staples.  Add some Polish Sausage to give it some bulk.  

My mom and aunts also had a pot of Kapusta soup going on the stovetop all the time. The aroma filled the house with a delicious smell!

Kapusta Soup

Another name for Kapusta soup is Kapusniak soup, depending on what cultural version you are making.  It's a soup the Eastern Europeans made quite often, out of simple ingredients often on hand.

This hearty Kapusniak soup freezes well.  Serve with some Seeded Rye Bread for dunking.

You can also freeze Kapusta soup ahead for a cold winter's day! Nothing like freezer and meal prep having a freezer full of homemade soup to last you through the cold snowy days to serve at lunch or dinner!

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet shop!

Polish Cabbage Sauerkraut Kapusta Kielbasa Soup

 2 Tbl. Olive Oil (EVOO)

12 Oz. Polish Kielbasa (I use Martin Rosel Kielbasa) or you may use turkey kielbasa, cut in 1/2 inch slices or diced

1 Medium onion, medium dice

Chopped fried Bacon (or my mom added Salt Pork for flavor)

1 small head of cabbage, large leaves removed, thinly shred (I use my Cuisinart food processor)

14 oz. sauerkraut, drained and rinsed (squeeze excess liquid out)

4-8 cups homemade veggie or chicken broth (or you can use store-bought)

1 bay leaf

1  large potato or about 1 cup small potatoes, medium dice 

Several diced or shredded carrots

2 tsp. smoked paprika

Kosher salt, to taste

Pepper, to taste

1 Tbl. cornstarch (for slurry thickening if desired)

Saute kielbasa until brown on edges.  Add onion and saute until clear.  Saute bacon or salt pork. Add sauerkraut or cabbage and saute until soft.

In a large pot, add broth and potatoes and carrots and bring to a boil.  Reduce heat to simmer. Cook until potatoes are almost tender.  Add the kielbasa, sauerkraut, (and or both) cabbage mixture.  Add the seasonings. Cook for about 20 minutes.  Add cornstarch (if desired) to 1-2 Tbl. water to form a slurry.  Return soup to boil and add the slurry to thicken slightly.  Can be frozen.

© Frugal New England Kitchen