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Shepherd's Pie

by Nanc filed under recipes on February 6, 2004 08:32 AM

Always thought that Shepherd's Pie would be too much work, too starchy, bland, or Irish? Well, this might change your mind.

There I was stuck with leftover beef roast (slow cooker) with carrots and onions. (Too bad I didn't save any of the jus, 'cause it would've come in handy.) I know that I didn't want a plate of roast and veggies again, but I didn't know what I could do with it and I didn't want to waste it. Along comes my superhero Google search engine, seeking out sites dedicated to leftover ideas and doling out justice. I stumbled upon a seemingly okay idea of making Shepherd's Pie from my ignored beef.

And to my surprise, it was good. (Yeah, it made it's own reincarnation of leftovers, but we worked through it.) From now on, I will plan this second life for my beef roasts.

Shepherd's Pie

There are no measurements listed because it really depends on how much leftovers you have.

  • leftover beef roast or stew, cut into bite-sized pieces
  • cooked vegetables, either leftover or new (i.e., carrots, onions, mushrooms)
  • frozen peas
  • beef broth, juice, or gravy - whatever works for you
  • mashed potatoes, either leftover or new
  • butter, melted
  1. Preheat the oven to 350°.
  2. Place the cooked meat and vegetables in an appropriate sized baking dish. [I had about 3-4 servings of meat & veggies and used a pie dish, which was perfect. But next time, I'll use two smaller dishes, split the food, and store one in the freezer for later (after cooking).]
  3. Pour enough broth/juice/gravy over the meat & veggies to cover the bottom of the dish, but don't cover the food. (About 1 cup in a pie dish.)
  4. Scatter frozen peas over the meat & veggies (approx. 1 c. in a pie dish). Other frozen veggies, such as corn or green beans, can be used as well.
  5. Cover with mound of mashed potatoes. By "mound", I don't mean a pyramid. Just enough to cover about 1" deep all over.
  6. Brush with melted butter (about 2 Tbls.).
  7. Cook for 15-20 minutes at 350°, or until browned and bubbly.

Because this dish can be a *little* bland, add some horseradish to the potatoes or in with the meat & veggies to spice things up.

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