THE SUPREME SHEPHERD'S PIE
This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.
Provided by Sunny
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
- Bake in preheated oven for 1 hour, until potatoes are browned.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g
SHEPHERD' PIE (LEFTOVER POT ROAST)
I had left over pot roast (made with a chuck roast), baby carrots and potatoes. I wanted to do something with it other than a sandwhich... so this Shepard's Pie was my fix. I also didn't have enough gravy for the filling so I sub'd a can of cream of celery. We aren't big peas fans so we went with iron rich Spinach instead. You don't have to do much seasoning and the whole dish is ready in about 30 minutes!
Provided by JinB1316
Categories Roast Beef
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven 350*.
- Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
- Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
- Add Soup and Milk and heat until bubbling, about 5 minutes.
- Move mixture to pie/baking dish.
- Topping: Microwave leftover potatoes for 5-7 minutes on high.
- Add in butter and milk and mash with potato masher/ fork.
- Add more milk/ butter until you reach desired consistency for mashed potatoes.
- Season with Onion Power, S&P to taste.
- Spread mashed potatoes over filling in pie/baking dish.
- Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.
Nutrition Facts : Calories 165.8, Fat 11, SaturatedFat 3.7, Cholesterol 16.1, Sodium 569.4, Carbohydrate 14.4, Fiber 2.7, Sugar 1.9, Protein 3.8
SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES
Make and share this Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pot Roast Layer:.
- In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
- Potato Layer:.
- Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
- Biscuit Layer:.
- Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
- Spray a 9x9x2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES BY PAULA DEEN
I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.
Provided by diner524
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Beef Layer:.
- In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
- Biscuit Layer:.
- Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
- Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
Nutrition Facts : Calories 371.3, Fat 17, SaturatedFat 8.4, Cholesterol 31.8, Sodium 1096.6, Carbohydrate 48.2, Fiber 2.9, Sugar 6.6, Protein 7.7
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
THANKSGIVING PIE (LEFTOVERS SHEPHERD'S PIE)
Make and share this Thanksgiving Pie (Leftovers Shepherd's Pie) recipe from Food.com.
Provided by anme7039
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat vegetables, meat, and gravy on the stove until warmed then pour into a greased casserole dish.
- Mix mashed potatoes with egg and spread over the warmed filling.
- Bake at 400°F for about 25-30 minutes until filling is bubbly.
- Want a change? Sprinkle cheese on top, or mash ranch dressing mix into the potatoes with 2 TBS sour cream.
Nutrition Facts : Calories 316.4, Fat 7.6, SaturatedFat 2.5, Cholesterol 104.5, Sodium 1169.2, Carbohydrate 28, Fiber 1.9, Sugar 1.6, Protein 32.1
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