Leftover Roast Shepherds Pie
LEFTOVER ROAST SHEPHERDS PIE
There is nothing more delicious than a succulent roast… be it lamb or beef or pork or chicken… but what to do with the leftovers, when there isn’t quite enough for another roast dinner. Let’s put it into a baking dish and turn it into a Shepherds Pie.
This shepherd’s pie is made with leftover roast beef or lamb with a fluffy mashed potato topping. If you don’t have leftover roast beef or lamb, use browned minced beef or lamb. Diced leftover pork loin roast or shredded chicken may be used to make this pie as well.
- 1 large onion (quartered and sliced)
- 2 tablespoons butter or margarine
- 2 cups diced leftover roast beef or lamb
- 2 cups brown or beef gravy (homemade or prepared from a mix)
- 1/2 cup sliced or diced cooked carrots
- 1 cup frozen peas (cooked)
- salt (to taste)
- Freshly ground black pepper (to taste)
- 1 large egg yolk (beaten)
- 2 cups leftover mashed potatoes
Gather the ingredients.
Preheat the oven to 200C. Grease a 2 1/2-quart baking dish.
Melt butter in a heavy frypan over medium heat; add onions. Saute onions until tender.
Add the diced beef or lamb to the pan along with the prepared gravy, carrots, and peas. Stir to blend. Heat through and season with salt and pepper, to taste.
Transfer the meat and vegetable mixture to the prepared baking dish.
If the mashed potatoes are very stiff from the refrigerator, warm them briefly in the microwave or in a saucepan on the stovetop.
Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes and beat until well blended.
Spoon the potatoes evenly over the shepherd’s pie meat and vegetables.
Bake the shepherd’s pie in the oven for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.
Serve and enjoy!
For a fancy look, put the potatoes in a pastry bag and pipe the potatoes through a large decorative tip.