An easy way to use up leftover roast chicken or pork tenderloin is to re-purpose them into a shepherd’s pie. Use whatever vegetables are on hand: carrots, green peas, onions, and peppers went into tonight’s dinner. Other vegetables that can go into the pie include corn kernels, chopped broccoli, mushrooms, and chopped asparagus spears. Add in up to 2 cups chopped or shredded chicken or pork tenderloin, and 1 1/2 cups brown gravy. You can also add fresh herbs such as thyme and minced rosemary. Top with mashed potatoes and bake on 400˚F/200˚C for 20-25 minutes or until bubbly and browned. And that’s it!