Leftover Roast Beef Shepherd’s Pie
This recipe is perfect for you if you have a dilemma about what to do with your Sunday roast beef dinner leftovers. This Leftover Roast Beef Shepherd’s Pie combines all of them, fom the mashed potatoes, and leftover veggies, to the gravy!
Servings: 6 servings
Calories: 447kcal
Ingredients
- 3 cups mashed potatoes
- 3 cups leftover roast beef
- 1/2 cup peas
- 1 cup carrots
- 1.5 cups gravy
- 1 cup cheddar cheese shredded
- 1 teaspoon dehydrated garlic or use 1/2 teaspoon garlic powder
- 2 teaspoons dehydrated onion or use 1 teaspoon onion powder
Instructions
- Preheat the oven to 375 degrees F.
- Cube the beef and mix it with peas, carrots, gravy, dehydrated garlic, and onion.
- Spread the beef mixture in the bottom of a 10x10 baking dish.
- Top the beef mixture with mashed potatoes and use an offset spatula to smooth them out.
- Top the mashed potatoes with shredded cheddar cheese.
- Bake for 25-30 mins or until heated through, and serve.
Notes
CHEF JENN’S TIPS
- You can substitute cheddar cheese with Parmesan cheese, white cheddar, or marble cheese.
- Warm the mashed potato to spread them more easily. Just a few minutes in the microwave.
- You can add other leftover veggies like asparagus, broccoli, corn, mushrooms, and zucchini.
- You can use a gravy mix instead of leftover gravy.
- If you’re using fresh carrots, peel them, slice them thin, and parboil for 3 minutes in salted water.
Nutrition
Serving: 1.5cups | Calories: 447kcal | Carbohydrates: 33g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 536mg | Potassium: 867mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3864IU | Vitamin C: 32mg | Calcium: 176mg | Iron: 3mg