Ingredients
1 pound leftover roast, cubed
1 quart chicken or vegetable stock
1 carrot, chopped
1 onion, chopped
2 celery stocks, chopped
1 can kidney beans
1 can sliced tomatoes
2 tbsp. minced garlic
4-6 medium Yukon gold potatoes, peeled, cut, and boiled
1 tsp. Cayenne Pepper
2 tbsp. Paprika
2 tsp. garlic salt
2 tsp. onion powder
2 tbsp. Italian seasoning blend
Black pepper
Salt
Preparation
Mix stock, roast, carrot, onion, celery, garlic, tomatoes, kidney beans, cayenne, black pepper and salt to taste in a pot and bring to boil. Let simmer for 15-30 minutes or until thick. Meanwhile, mash the boiled potatoes and stir in garlic salt, onion powder, and Italian seasoning. Pour stew mixture into a baking pan and cover with mashed potatoes, making peaks. Sprinkle paprika over top and bake 15-30 minutes, until the potatoes are somewhat crisp.
