There are so many wonderful ways to use leftover pot roast. One of my favorite uses is this super-easy Shepherd’s Pie with Leftover Pot Roast. It’s comfort food from the British Isles.
Typically, when I make a slow-cooker pot roast I cook an extra-large beef roast for leftovers. 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.
Pot roast is a meal that can yield a lot of leftovers 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.
How Did Shepherd’s Pie Originate?
It depends on who you ask. It’s a traditional English dish made with lamb or mutton, vegetables, and mashed potato. It dates back to the late 18th century or early 19th century when it was the solution to a family’s leftover meats and vegetables. The ‘shepherds’ in the name comes from the belief that they were the ones who predominantly ate it. There is another theory that says Scottish cooks conceived the dish, substituting ground beef for lamb/mutton and calling it “cottage pie.” Regardless, it remains a popular dish in the U.K. and Ireland.
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.
How To Store Shepherd’s Pie
Let the Shepherd’s Pie cool completely. Place it in an airtight container or cover it with plastic wrap. It can stay in the fridge for up to 4 days. You can also freeze it by following the above steps for up to 3 months. When you want to eat it, let it thaw in the fridge overnight. Then warm it up in the oven or microwave. Just make sure the center is completely heated through.
Shepherd’s Pie with Leftover Pot Roast
Equipment
- 9×13 casserole dish
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 12 ounces bag frozen peas and carrots
- 2 cups mashed potatoes
- 1 egg
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 F. 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 F for approximately 30 minutes, until bubbly.
- Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
- Bake at 400 degrees for approximately 30 minutes, until bubbly.
The instructions mention gravy. I don’t see it in the ingredients list. How
Hi Sue, it was missing in the recipe card, I have fixed it. Thanks for flaggin!