@thatswhatsheeats: QUEEN OF LEFTOVERS, REPORTING FOR DUTY 🫡 growing up with @Idahoan Foods in my pantry, and not much has changed. This Spinach Artichoke Sheppards Pie has leftover roasted chicken, frozen spinach, a few pantry staples, and topped with Idahoan Baby Reds Mashed Potatoes. They’re silky, buttery, and packed with all that potato goodness! (AD) . Spinach Artichoke Sheppards Pie Ingredients 1/2 white onion, diced 1 small carrot, diced 2 cloves garlic, minced 1 can artichoke hearts, rinsed, drained, and chopped 1 cup frozen spinach, rinsed and drained 2 cups chicken stock 2 cups roasted chicken or turkey, diced 1/2 cup heavy cream 1/2 tablespoon garlic powder 1/3 cup grated Parmesan 1 Family Size Bag Idahoan Baby Reds 1 cup shredded cheddar Salt & Pepper to taste . Directions 1. Preheat oven to 425. Following the directions on the Idahoan packaging, make the mashed potatoes and at aside. 2. In a large skillet, add olive oil and sautee onions over medium heat for 3-5 mins. Stir in the carrots and garlic, and sautee for 1-2 more mins. Add artichoke hearts, spinach, chicken stock, and chicken, and simmer on low for 2 mins. Stir in the heavy cream, garlic powder, and Parmesan, and simmer for 5 more mins. 3. Fluff and season mashed potatoes with cracked black pepper, scooping dollops onto the skillet. Cover with cheddar and bake for 15-20 mins until cheese is melted and skillet is bubbling. . Be sure to grab #idahoan at a store near you, you’ll love this one, too! #idahoanfoods .

Aubrey

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Monday 22 December 2025 16:29:29 GMT