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Overhead view of shepherd's pie with leftover roast beef, a single serving removed from the pie dish with a silver serving spoon, striped kitchen cloth alongside the pie dish on a dark marble countertop.
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Created by: Stefanie

Shepherd's Pie (with Leftover Roast Beef)


Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
6
Give your leftover roast beef another reason to shine in this rich and comforting Shepherd's Pie with Leftover Roast Beef! Tender beef and gravy mingle with softened veggies, topped with creamy mashed potatoes that bake up golden and crisp.
6

Ingredients

  • 2 pounds Yukon gold potatoes
  • ½ cup salted butter divided
  • ¼ cup heavy cream
  • ¼ cup whole milk
  • 1 cup carrots diced
  • ½ cup yellow onions diced
  • 1 cup frozen peas
  • 3-4 cups leftover pot roast and gravy or 1 pound ground beef plus one packet of beef gravy
  • ½ teaspoon paprika
  • fresh thyme for garnish
  • salt and pepper to taste

Instructions

  • Peel and dice the potatoes. Place potatoes and 1 tablespoon of sea salt in a stock pot and cover with water. Bring to a boil and cook until potatoes are cooked. Drain.
  • Preheat oven to 350°F.
  • Mash drained potatoes, ¼ cup butter, heavy cream and milk until smooth and creamy.
  • Meanwhile, heat 2 tablespoons of butter, onions and carrots over medium heat in a skillet.
  • Saute vegetables until onions are soft and translucent. Add peas and leftover pot roast to the vegetable mixture.
  • Spread meat/vegetable mixture into a casserole dish. Add as much gravy as you have left in the pot. (Follow packet instructions to make extra gravy if desired and stir into the meat/vegetable mixture.)
  • Top with the mashed potatoes.
  • Sprinkle paprika, salt, pepper, and fresh thyme over the top of the casserole.
  • Melt remaining butter and pour over the mashed potatoes.
  • Bake for 25-30 minutes or until the gravy is bubbling from the bottom of the dish and the potatoes are beginning to brown.

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Notes

  1. Use a fork to create ridges on the mashed potatoes for extra crispiness.
  2. Only add the frozen peas after the onions and carrots have softened in the heated skillet, otherwise they will become mushy.
  3. Dice the potatoes into uniformly sized pieces for even cooking.
  4. Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy. NEVER mix mashed potatoes with an electric mixer or beater. They will become starchy and glue-like.
  5. If you feel that the mashed potato topping is browning too quickly in the oven, cover the casserole with foil. Likewise, if the topping is still not the desired golden color towards the end of the baking time, change your oven to the broil setting for a few minutes and watch carefully that it doesn't burn.

Nutrition

Calories: 490kcal | Carbohydrates: 34g | Protein: 31g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 241mg | Potassium: 1206mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4400IU | Vitamin C: 42mg | Calcium: 76mg | Iron: 4mg

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