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Shepherd’s pie with shredded pot roast, vegetables, and mashed potatoes.

Shepherd's Pie with Leftover Pot Roast

Angela Sellari
Bake up a hearty Shepherd's Pie with Leftover Pot Roast recipe. Repurpose tender beef into a bubbly, comforting casserole topped with creamy potatoes.
4.47 from 32 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner
Cuisine british-inspired
Servings 8 people
Calories 202 kcal

Equipment

  • 9x13 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.
    Sauteing diced onion in a skillet for Shepherd’s Pie.
  • Add the shredded beef, gravy, peas and carrots. Heat through and season with salt and pepper to taste.
    recipe process photo of meat and vegetable mixture
  •  Pour into a casserole dish. Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
    spread potatoes over top of beef and vegetables
  •  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.

Nutrition

Serving: 1gCalories: 202kcalCarbohydrates: 17gProtein: 15gFat: 9gSaturated Fat: 4gSodium: 346mgFiber: 1g
Keyword shepherd's pie
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