When I make seitan I seem to always have leftovers. It is generally a good thing as I am able to do some fun things with what remains. This time I used the left over seitan from the dinner with the cracks last week to make an old favorite of mine.
Growing up in New England, I had a very specific definition of shepherds pie. It was always (and generally only) meat, potatoes and corn. For the most part, that is how I have always made it, although I often toss in a bit of kale if I have it. This time I did not. It was straight up, old-school shepherds pie.
I only made a few servings to take to work for the long week. It was perfect. Shamefully, I often forget how much I really like this dish. In the back of my head I was thinking it as going to take a long time but I made it in about an hour and it was fantastic!