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Shepherd's Pie Recipe With Beef

User Rating 4 Star Rating (4 Reviews)


Shepherd's pie
Photo and Recipe: Diana Rattray
This is a delicious use for leftover beef and mashed potatoes!


  • 1 large onion, quartered and sliced
  • 2 tablespoons butter or margarine
  • 2 cups diced leftover roast beef
  • 2 cups brown or beef gravy, leftover or prepared from mix
  • 1/2 cup sliced or diced cooked carrots
  • 1 cup frozen peas, cooked
  • salt and pepper, to taste
  • 1 egg yolk
  • 2 cups leftover mashed potatoes


Melt butter in a heavy skillet over medium heat; add onions. Sauté onions until tender; add diced beef, gravy, carrots, and peas. Heat through; season with salt and pepper, to taste. Transfer to baking dish. Beat the egg yolk into potatoes and spoon potatoes over the shepherd's pie meat and vegetables (press potatoes through a pastry tube, if desired). Bake shepherd's pie at 400° for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.

Serves 4.


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User Reviews

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 4 out of 5
leftovers extraordinaire, Member perle1

I prepared this dish with leftover herb encrusted crockpot roast bottom round. I boiled some sliced carrots and lima beans (thought they were peas when I took them out of the freezer). Then added to shredded beef and some leftover gravy mixed with about 1/4 cup cream of mushroom soup (it was leftover in the fridge so I threw it in). The gravy was thin so put some cornstarch (1 tsp) in a small amt water and mixed it in. Placed it in a baker and topped w/ leftover mashed potatoes and grated parm cheeds. The herbs that made the gravy fabulous were thyme and savory. Their flavors accentuated the pie filling nicely. I never even had to correct the seasoning! It was excellent.

7 out of 9 people found this helpful.

See all 4 reviews

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