Shepherd’s Pie

Two nights before I made the Shepherd’s Pie, I made I made Pot Roast that I re-purposed into Shepherd’s pie. I bought a 4 lb. roast that allowed me plenty of leftovers to create a Shepherd’s Pie. It was easy to put together and allowed me to change our leftovers into a delicious and different dinner.

There are three parts to Shepherd’s Pie, the meat & vegetables, the gravy and the mashed potatoes.

Recipe: Shepherd’s Pie

Ingredients

Mashed Potatoes

  • 4 medium sized Red Potatoes, peeled & quartered
  • 2 tbs Unsalted Butter
  • 1/3 cup Milk (or Half & Half)
  • Kosher Salt & Freshly Ground Black Pepper to taste

Gravy

  • 2 tbs Unsalted Butter
  • 2 tbs Flour
  • 16 oz. Beef Broth
  • Kosher Salt & Freshly Ground Black Pepper to taste
Meat & Vegetable Filling
  • 1 tbs. Unsalted Butter
  • 1 tbs Extra Virgin Olive Oil
  • 1 medium Yellow Onion, chopped
  • 2 stalks Celery, chopped
  • 1/2 cup Carrots, diced
  • 1/2 cup White Mushrooms, sliced
  • 2 1/2 cups leftover Pot Roast, chopped in bite sized chunks

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Make Mashed Potatoes: Place potatoes and a dash of salt in a saucepan with cold water to cover. Bring to a boil, then cover and reduce heat to low. Simmer 10 minutes or until potatoes are easily pierced with a fork. Drain water. Add butter, milk and salt and pepper and mash with a potato masher until mostly smooth.
  3. Make Gravy: In a saucepan, melt butter over medium heat and whisk in flour. Cook for 3-4 minutes until light caramel in color. Slowly whisk in broth. Bring to a boil and cook 2 minutes, or until gravy thickens. Season with salt and pepper and set aside.
  4. Make Meat & Vegetable Filling: Heat oil and butter in a large saute pan. Add onion, celery and carrots to pan and cook 5 minutes. Add the mushrooms and cook an additional 5 minutes or until vegetables are soft. Add the meat to the pan with any remaining pot roast gravy. Cook for 2 minutes and pour in the gravy you just made. Heat everything through.
  5. Assemble. Place the meat, vegetable and gravy mixture in the bottom of a casserole dish. Evenly top with the mashed potatoes and smooth out the top. Bake in the oven for 20 minutes until the top begins to brown slightly.
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    [...] – Shepherd’s Pie (re-purposing leftover Sunday Pot [...]

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