Typically, when I make a slow cooker pot roast I cook an extra large beef roast for leftovers. There are so many wonderful ways to use leftover pot roast. Two of my favorites uses for leftover post roast are Slow Cooker Salsa Verde Beef Enchiladas and this super easy Shepherd’s Pie with Leftover Pot Roast.
With St. Patrick’s Day coming up, I thought now would be the perfect time to update this Shepherd’s Pie recipe with some fresh, new images. While the recipe was first published in August of 2011, the delicious recipe remains exactly the same.
If you’re planning on making this for St. Patrick’s Day festivities, be sure to check out these bar cart styling ideas for St. Patrick’s Day. You might also like this easy slow cooker corned beef recipe.
Shepherd’s Pie with Leftover Pot Roast
Pot roast is a meal that can yield a lot of left overs without much, if any, additional cooking time. Thus, I often work a crock pot pot roast into my meal plan and am always looking for new and unique ways to use the extra roast.
Use whatever pot roast recipe you like to make this Shepherd’s Pie, but this Classic New England Slow Cooker Pot Roast is a good one, with or without the vegetables.
This is one of my all time favorite comfort foods.
For your convenience, a printable recipe card with nutrition information is available at the bottom of this page.
Shepherd’s Pie Ingredients
1 large onion, diced
2 tablespoons butter
2 -3 cups shredded pot roast
2 cups beef gravy (leftover, canned or prepared from a mix)
1 bag peas and carrots, cooked
salt and pepper to taste
2 cups left over mashed potatoes or prepared instant potatoes
How to Make Shepherd’s Pie
Preheat oven to 400 degrees Fahrenheit. Butter a 9×13 baking dish or spray with no-stick cooking spray.
Saute onion in butter until tender.
Add the shredded beef, gravy, peas and carrots.
Heat through and season with salt and pepper to taste.
Pour into a casserole dish. Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
Bake at 400 degrees for approximately 30 minutes, until bubbly.
Do I have to use pot roast to make Shepherd’s Pie?
No. Ground beef, ground turkey and lamb are all good substitutes for the pot roast.
What kind of mashed potatoes should I use?
I have a tendency to make double the amount of potatoes that I need. I love using the leftover potatoes in recipes like this one. It makes a great snack too! Use whatever mashed potatoes you fancy. Even frozen or refrigerated mashed potatoes will work. Check out my recipe for freezer mashed potatoes.
Is this a traditional Irish food?
Shepherd’s Pie is a traditional Irish dish that is perfect for celebrating St. Patrick’s Day. Though, traditional Irish Shepherd’s Pie would actually call for ground lamb but this version or shepherd’s pie made with ground beef is what my family prefers.
Shepherd's Pie with Leftover Pot Roast
- 9x13 casserole dish
- 1 large onion. diced
- 2 tbsp butter
- 2-3 cups shredded pot roast
- 1 12 oz. bag frozen peas and carrots
- 2 cups mashed potatoes
- 1 egg
- salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Saute onion in butter until tender.
- Add the shredded beef, gravy, peas and carrots.
- Heat through and season with salt and pepper to taste.
- Pour into a 9x13 greased casserole dish.
- Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
- Bake at 400 degrees for approximately 30 minutes, until bubbly.
How do you use left over pot roast?