Shepherds Pie is by far my favorite way to use leftover roast. It is definitely a comfort meal that hits the spot every time. I make the gravy from drippings from the roast.
You can substitute the leftover roast with ground beef if you prefer. I like to experiment with this dish by adding different seasonings such as rosemary to or thyme to the gravy for even more flavor. One time I added hot sauce to the mashed potatoes for an extra zing.
Stove Top and Oven
Recipe serves: 4
Serving size: 1/4 of dish
Total time: 1 hour
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
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1 pound butter
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flour
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olive oil
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season all salt
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red pepper flakes
Grocery
-
1 bag potatoes
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1/2 gallon milk
-
1 - onion
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1 garlic bulb
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12 oz frozen mixed vegetables
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2 cups Leftover Shredded Roast Beef
Tip from me
This dish will produce a lot of dishes but it is not dauting if you clean up the kitchen while the Shepherds Pie is baking.
Let's prep!
| 4 potatoes |
| 1/8 cup milk |
| 1 garlic clove |
| 2 tablespoon butter |
| 1/4 teaspoon season all salt |
| 1/2 teaspoon pepper |
| 2 cups beef cooking liquid |
| 1/4 cup butter |
| 1/4 cup flour |
| 1 teaspoon olive oil |
| 1 small onion |
| 1/2 teaspoon red pepper flakes |
| 12 ounces frozen mixed vegetables |
| 2 cups shredded roast beef |
- Gather all of your ingredients and measuring tools
- Peel 1 garlic clove then place in the pot you will use to cook the potatoes.
- If you don’t like potato skin in your mashed potatoes then peel your potatoes. Cut potatoes in half and place in pot with garlic.
- Dice one small onion and place in a prep bowl; set aside.
- Measure 1/4 cup of flour; set aside.
- Chop 2 cups of roast beef then set aside.
Let's cook!
- Complete the prep from prep tab above.
- Boil or steam potatoes until fork tender. Do not discard cooking liquid. Scoop potatoes out of the liquid or remove from steamer basket into a large bowl.
- Preheat oven to 350° F.
- Bring the water back to boil. Steam or boil frozen vegetables for 3 minutes.
- Meanwhile add to the potatoes and cooked garlic:
- 2 tablespoons of butter
- 1/8 cup milk
- 1/4 teaspoon season all salt
- 1/2 teaspoon pepper
- mash them then set aside.
- Strain the vegetables and set aside.
- Gravy; Use the same pan as the potatoes add:
- ¼ cup butter and melt.
- Add flour stirring for 2 minutes until thick and brown.
- While stirring slowly add beef broth and keep stirring until thick.
- When you run your finger across the back of the spoon you will see a clean line. Turn off heat.
- In a large sauté pan add 1 teaspoon olive oil and onion until tender.
- Add chopped beef, vegetables, and gravy. Mix everything together.
- If your pan is oven proof at 350° F spoon potatoes on top of the mixture.
- If your pan is not oven proof then add the beef mixture to the bottom of a
casserole dish.
- If your pan is not oven proof then add the beef mixture to the bottom of a
- Place in oven for 30 minutes. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 2
This recipe is best with left over beef roast. Check out our recipe for Crock-pot Beef Roast with Gravy
