This week we didn’t have a lot of leftovers. The Stone Fruit Empanadas went so fast I wish I’d made more. The Chicken Green Bean Casserole started a few fights among the kids and their father over who could eat the leftovers. The Samosas were so delicious and I originally made enough filling to make another batch later. But I decided I’d use the filling for our leftover recipe instead. Samosa Shepherd’s Pie, anyone? Yum.
Preheat oven to 400.
Use a 1/4 cup measuring cup to scoop a 1/4 cup ground beef into each of four ramekins. Top with 1/4 cup samosa filling. Bake for 15-20 minutes. Set oven to broil and bake for an additional 3-5 minutes until potatoes are golden brown.
This is pretty good. But, I think them in samosa-form better. I’ve never been terribly fond of shepherd’s pie in general. I thought this might make me love it. It didn’t.
Project Food Budget:
Spent $80 at the wholesale club this week, about $5 over budget for the week, but we also bought 25 pounds worth of flour. So, I think we’re doing fine. Still a tad under our $300 monthly budget with a week to go. We should be able to make it.
- Emily Levenson
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- Veggie Burgher
- The Happy Cactus
- Test Kitchen Tuesday
- Newly Vegan
- Veggie on the Cheap
- MeloMeals: Vegan For $3.33 A Day
- The Veggie Life
- Caroline Cain Holistic Health
- Going Veggie
- Under The Apple Tree
- Be the Change
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