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Easy Shepherd's Pie with Leftover Pot Roast

Comfort food for a cold, rainy day - this shepherd's pie is made with leftover pot roast and plenty of mashed potatoes for an easy dinner the whole family will love.
Course Casserole
Cuisine Great Britain/Ireland
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 533kcal
Author Marye Audet

Ingredients

  • 1 1/2 pounds cooked beef chuck , shredded and then chopped coarsely
  • 2 cups sliced , cooked carrots
  • 2 cups green beans
  • 1/4 cup butter
  • 2 cups whole milk
  • 1/3 cup flour
  • salt and pepper to taste
  • 2 1/2 pounds of potatoes (about 3 to 4 large potatoes)
  • 3/4 cup whole milk
  • 1/4 cup butter
  • 1 cup shredded cheddar

Instructions

  • Preheat the oven to 375F.
  • Grease a baking dish and add the beef in an even layer.
  • Cover with the carrots, then the green beans.
  • Set aside.
  • Melt the 1/4 cup butter in a heavy frying pan.
  • Whisk in the flour and cook, stirring constantly until it is a golden color, about 2 minutes.
  • Whisk in the milk and simmer until the gravy is smooth and thick.
  • Pour over the meat and vegetables.
  • Set aside.
  • Peel and cut the potatoes into chunks.
  • Boil them in salted water until they are very tender.
  • Mash them with the 3/4 cup milk and 1/4 cup butter.
  • Season to taste with salt and pepper.
  • Spoon over the meat and vegetables and sprinkle the cheddar over the top.
  • Bake for 30 to 40 minutes or until the cheese it bubbly and the dish is heated all the way through.

Video

Nutrition

Calories: 533kcal | Carbohydrates: 27g | Protein: 33g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 391mg | Potassium: 1090mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16.4% | Vitamin C: 23.7% | Calcium: 27% | Iron: 42%