Frozen Shepherd's Pie

Ingredients:

• 3 tablespoons unsalted butter
• 1 onion, diced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/4 cup flour
• 450 g frozen green pea and carrot mix, thawed
• 2.5 cups lightly salted chicken broth
• 1 tbsp Dijon mustard
• 3 cups leftover shredded pulled pork or grilled chicken
• 4 cups leftover mashed potatoes
• 3 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
2. In a large skillet over medium heat, melt the butter. Add the onion, sage, and thyme and cook until the onion is soft, 4–5 minutes. Stir in the flour and cook for another 3 minutes. Add the peas and carrots, chicken broth, and Dijon mustard, season with salt and pepper. Bring the mixture to a simmer and let it thicken for 5–7 minutes.
3. Stir in the pork and chicken and transfer to the prepared baking dish. Top with mashed potatoes (if using frozen store-bought mashed potatoes, follow package directions) and spread evenly over the filling. Sprinkle with Parmesan and pepper.
4. Bake until potatoes are lightly browned and filling is heated through and bubbly, 50 to 60 minutes.