Bored of the same ol’ leftovers? Not to fear...Steffi’s Veggie Kitchen is here! Get inspired to easily transform your leftovers into a new delicious dish.

Ingredients:

Leftover Picadillo
Mashed Potatoes (I happened to have a plethora of instant mashed potatoes from a fever induced online purchase...don’t ask. However, you can make homemade mashed potatoes too.)
Frozen Sweet Pea & Carrot mix
Frozen Tostones (twice-fried green plantains)
A handful of Crispy Fried Onions
1-2 cubes of butter (my favorite vegan butters are Earth Balance & Miyoko’s Creamery)
Spray cooking oil

Instructions: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

Heat oven to 350F.
In a frying pan or pot, boil a mug or two of water.
Add instant potatoes to boiling water and stir until thickened.
Spread leftover Picadillo across bottom of casserole dish.
Add in frozen peas & carrots and mix with Picadillo.
Layer mashed potatoes on top of ‘meat’ mixture.
Chop up frozen tostones to resemble a crumb topping & sprinkle over mashed potatoes.
Crumble up crispy fried onions & sprinkle over mashed potatoes.
Bake for about 20-30 minutes. You will start smelling the delicious aroma, the corners will bubble up a little & the topping should be golden and toasty.
Let cool for about 10-15 minutes (unless you want to risk burning your mouth because you can’t wait any longer to dig in. May or may not be speaking from experience.)