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Roast Beef Shepherd's Pie



  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Leftover roast and mashed potatoes

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 375°F (190°C).
  2. 2.In a large skillet, heat olive oil over medium heat. Add the diced onion and carrots, and cook until softened, about 5 minutes.
  3. 3.Add the shredded or chopped leftover roast beef to the skillet and cook for an additional 2 minutes.
  4. 4.Stir in the beef broth, Worcestershire sauce, garlic powder, salt, and black pepper. Bring to a simmer and cook for 5 minutes.
  5. 5.Add the thawed peas to the skillet and cook for another 2 minutes.
  6. 6.Transfer the beef and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
  7. 7.Bake in the preheated oven for 20 minutes, or until the mashed potatoes are golden and the filling is bubbling.
  8. 8.Remove from the oven and let it cool for a few minutes before serving.
  9. 9.Enjoy your delicious Roast Beef Shepherd's Pie!

lightbulb_outline Tips

  • chevron_rightFeel free to add any other leftover vegetables you have on hand, such as corn or green beans.
  • chevron_rightFor a crispy topping, sprinkle shredded cheese over the mashed potatoes before baking.
  • chevron_rightServe with a side of green salad for a complete meal.