Leftover Pot Roast Shepherd’s Pie Recipe

Leftover Pot Roast Shepherds Pie for the Hungry Goddess by the Home Cooking Goddess 1
Yesterday I made a yummy beer-braised pot roast for dinner. Today, this Latina decided to try and figure out a way to celebrate Irish cuisine since tomorrow is St. Patrick’s Day and everyone is posting pictures of corned beef and cabbage. I suffer from migraines, so I can’t eat the cabbage or the corned beef that’s full of preservatives and nitrates. This simple recipe is my solution and can be used with any leftover roast meat and gravy. You’ll be surprised how delicious this is using the leftovers! I made mashed potatoes today to spread on top. I served it with a side of steamed fresh broccoli for a bright punch of green on the plate, accompanied with a cheese sauce made with Irish cheddar cheeses for a nod to the spirit of the holiday. The result is a dinner that looks great, and is definitely an easy and delicious way to up-cycle dreary leftovers!

You can prepare these as individual Shepherd’s Pies as I did, or you can use an oven-proof casserole dish for a family meal. It will depend on how much leftover meat and gravy you have. My leftovers were enough for two individual Shepherd’s Pies.

Leftover Pot Roast Shepherds Pie banner for the Hungry Goddess by the Home Cooking Goddess 3
Ingredients:

  • Frozen sweet peas
  • 1 Carrot quartered and diced small and parboiled or steamed (not cooked all the way through but bright orange)
  • 1 cup or more of shredded pot roast meat
  • ¼ cup or more of prepared gravy
  • 1 cup or more of prepared mashed potatoes
  • Shredded Irish Cheddar Cheese
  • Parmesan cheese

Leftover Pot Roast Shepherds Pie for the Hungry Goddess by the Home Cooking Goddess 2Directions:

  1. Prepare leftover pot roast meat by cutting into a small dice or shreds removing any fat or connective tissue. Set aside.
  2. Prepare carrots and set aside.
  3. In your prepared baking dish layer a nice portion of shredded meat, with a sprinkle of diced carrots and frozen peas for color. Add a tablespoon or two of gravy on top of each serving. Sprinkle with a little shredded Irish Cheddar cheese. (optional)
  4. Spread a nice thick layer of mashed potatoes on top of meat and gravy mixture and smooth with spatula or the back of spoon. Create ridges or peaks in the surface of the mashed potatoes with the tines of a fork and sprinkle with grated Parmesan cheese.
  5. Place in 350F oven for approximately 20 minutes or until top is brown and you can see gravy bubbling around the edges. If you have bubbling center before top is browned you can broil the top on low and watch it until it turns a golden crispy brown.
  6. Carefully remove hot dishes to wood cutting board to cool for a few minutes before moving to plates. Serve with your favorite green vegetables. Enjoy! 
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About Sara Teixido - Home Cooking Goddess

2 Responses to “Leftover Pot Roast Shepherd’s Pie Recipe”

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  1. This pot pie sure makes me hungry! Give me roast anyday over corned anything. Fabulous! Happy belated St Patrick’s!
    minnie@thelady8home recently posted..Celebrating St Paddy’s with Leprechaun Mint LimeadeMy Profile

    • Sara Teixido - Home Cooking Goddess says:

      Thank you so much Minnie! I was the happy taste-tester for these pies! As delicious as easy-peasy to make!

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