Shepherdís Pie with Leftover Pot Roast
If you have leftover pot roast, try a delicious leftover pot roast recipe today for a pot roast remix. Typically, when I make a slow cooker pot roast I cook an extra large beef roast for leftovers. There are so many wonderful ways to use leftover pot roast and this Shepherd's Pie recipe is one of my favorites. Dovetailing Tip: Use the leftover pot roast from day 1 in todayís recipe.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 57
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 57
1 large onion. diced
2 tablespoons butter
2 to 3 cups shredded pot roast
1 12 ounces bag frozen peas and carrots
2 cups mashed potatoes
1 egg
salt and pepper, to taste
Directions:
Preheat oven to 400 degrees Fahrenheit.
Saute onion in butter until tender.
Add the shredded beef, gravy, peas and carrots.
Heat through and season with salt and pepper to taste.
Pour into a 9◊13 greased casserole dish.
Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
Bake at 400 degrees for approximately 30 minutes, until bubbly.
Source: aboutamom.com
Saute onion in butter until tender.
Add the shredded beef, gravy, peas and carrots.
Heat through and season with salt and pepper to taste.
Pour into a 9◊13 greased casserole dish.
Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
Bake at 400 degrees for approximately 30 minutes, until bubbly.
Source: aboutamom.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
