Do you love Shepherd’s Pie? Or Cottage Pie? It’s been a fave of mine since I was a kid. I have a recipe on my site made from ground beef, but the Shepherd’ Pie that will have me running to the kitchen (and the family running to the table) is this one: Shepherds Pie from Leftover Pot Roast.
ingredients
You will want about 2 1/2 cups of gravy to make this recipe. If you have enough leftover, great. If not, figure out how much leftover gravy you have and make the quick gravy in the recipe to make up the difference. Use a tablespoon of flour for every cup of broth. Example: you have one cup of gravy, you’ll want 2 1/2 cups total. Make 1 1/2 cups of gravy using 1 1/2 tablespoons of flour and 1 1/2 tablespoons broth.
For the Mashed Potatoes:
1 1/2 pounds potatoes, peeled and boiled (about 4 medium see note)
2 tablespoons butter
about 1/4 cup milk
1 teaspoon salt & 1/4 teaspoon pepper or to taste
For the Shepherd’s Pie:
3 tablespoons butter
1 onion, diced
2 carrots, in small dice, about 3/8ths
2 stalks celery, diced
up to 2 1/2 tablespoons flour
up to 2 1/2 cups beef broth
salt and pepper to taste
1 teaspoon Worcestershire sauce, optional
splash of red wine, optional
about 2 cups leftover pot roast, cut in 1/2″ chunks & any gravy leftover from the pot roast
1/2 cup frozen peas
1 tablespoon melted butter to brush on top of potatoes
instructions
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