Beef Pot Pie Recipe Using Leftover Roast

Nutrition Facts (per serving)
623	Calories
36g	Fat
34g	Carbs
39g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	623
% Daily Value*
Total Fat 36g	47%
Saturated Fat 15g	74%
Cholesterol 215mg	72%
Sodium 1294mg	56%
Total Carbohydrate 34g	12%
Dietary Fiber 5g	18%
Total Sugars 6g
Protein 39g
Vitamin C 17mg	87%
Calcium 85mg	7%
Iron 4mg	24%
Potassium 956mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shepherd's pie may seem like a time-consuming dish, but it's a classic comfort food casserole whose origins are born of kitchen economy: a great way to use up leftovers from the Sunday roast. This shepherd's pie recipe eliminates a lot of the prep because it calls for quite a few leftover ingredients, including roast beef or lamb with a fluffy mashed potato topping—also leftovers. (Fun fact: If it's made with beef, it's commonly referred to as cottage pie.)

If you don't have leftover roast beef or lamb, you can use browned lean ground beef or lamb. Diced leftover roasted pork loin can be used, too. If you don't have leftover mashed potatoes on hand, you can certainly make some. The recipe requires adding an egg yolk to the mashed potatoes, a step that not only adds some creaminess to potatoes but helps add some structure, too.

Shepherd's pie is certainly a meal unto itself, but if you like, a simple green salad is a nice option to serve with it, along with dinner rolls and green beans.

2 tablespoons unsalted butter , or margarine
1 large onion, quartered and sliced
2 cups diced leftover roast beef, or lamb
2 cups beef gravy, homemade or store-bought
1/2 cup diced cooked carrots
1 cup thawed frozen peas
Kosher salt , to taste
Freshly ground black pepper, to taste
1 large egg yolk, beaten
2 cups leftover mashed potatoes

Gather the ingredients.

The Spruce / Diana Chistruga
Heat the oven to 400 F. Grease a 2 1/2-quart baking dish.

The Spruce / Diana Chistruga
In a heavy skillet, melt the butter over medium heat. Add the onion and sauté until tender.

The Spruce / Diana Chistruga
Add the diced beef or lamb to the skillet along with the prepared gravy, carrots, and peas. Stir to blend.

The Spruce / Diana Chistruga
Heat through and season with salt and pepper, to taste.

The Spruce / Diana Chistruga
Transfer the meat and vegetable mixture to the prepared baking dish.

The Spruce / Diana Chistruga
Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes and beat until well blended.

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Spoon the potatoes evenly over the shepherd's pie meat and vegetables.

The Spruce / Diana Chistruga
Bake the shepherd's pie in the oven for about 30 minutes, or until mashed potatoes are browned and the gravy is bubbling.

The Spruce / Diana Chistruga

Tips

If the mashed potatoes are very stiff from the refrigerator, warm them briefly in the microwave or in a skillet or saucepan on the stovetop before adding the egg yolk and proceeding with the recipe.
For a fancy look, put the potatoes in a pastry bag and pipe the potatoes through a large decorative tip.

Recipe Variations

Ground beef or ground lamb: Add about 1 to 1 1/2 pounds of lean ground beef or lamb to the skillet with the onions. Cook, stirring and turning frequently until the meat is no longer pink. Continue with the recipe.
Hash brown topping: Shred 2 baking potatoes with a box grater or shredding disk of a food processor. Toss the potatoes with 2 tablespoons of flour, the beaten egg yolk, and 1/2 cup of shredded cheddar cheese. Sprinkle evenly over the meat mixture and sprinkle with paprika. Bake until the potato topping is browned.
Add about 1/2 cup of sliced celery to the skillet with the onion for some added green.
If you like venison, try this Luxury Venison Shepherd's Pie.

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