Gently stir in leftover pot roast, sprinkle with peas, top with mashed potatoes. Make the top attractive with swirls or with a crosshatch done with a fork. Brush with the melted butter and place in oven to heat through, about 20 minutes. It’s ready when hot; the gravy will probably be bubbling up around the edges of the pan. If the top isn’t browned to your satisfaction, turn on broiler and watch carefully. It usually takes three or four minutes.
Remove from oven and serve immediately.
Notes:
To cook potatoes: Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed about 10 to 15 minutes. Drain and return to the pot to keep warm.
If you don’t have an ovenproof skillet, the ingredients for Shepherd’s pie can be transferred, after cooking, to a casserole and then topped with the potatoes.
ADVERTISEMENT
