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Shepherd's Pie with Leftover Pot Roast

About a Mom
Shepherd's Pie with leftover pot roast recipe. If you have leftover pot roast, try a delicious leftover pot roast recipe today for a pot roast remix. 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 and this Shepherd's Pie recipe is one of my favorites.
4.46 from 31 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American, Irish
Servings 8 people
Calories 177 kcal

Equipment

  • 9x13 casserole dish

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 177kcalCarbohydrates: 14gProtein: 14gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 76mgPotassium: 401mgFiber: 1gSugar: 2gVitamin A: 57IUVitamin C: 14mgCalcium: 26mgIron: 2mg
Keyword shepherd's pie
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