Shepherd Pie with Leftover Roast Beef and Potatoes by Paula Deen
Transform your leftovers into a heartwarming, comfort food classic with Paula Deen's Shepherd Pie with Leftover Roast Beef and Potatoes. This irresistibly savory recipe combines tender chunks of roasted beef with a rich, velvety gravy made from beef broth, Worcestershire sauce, and sautéed vegetables like onions, carrots, and peas. Topped with a creamy layer of mashed potatoes, enhanced by a touch of milk for extra smoothness, and finished with a blanket of golden, bubbly cheddar cheese, this dish is sure to delight at the dinner table. Perfectly baked to a crispy, cheesy perfection, this shepherd's pie is not only an ideal way to repurpose leftovers but also a family-friendly, crowd-pleasing comfort food that’s easy to prepare. Add a sprinkle of fresh parsley for a hint of color and garnish before serving up this hearty dish that’s ready in just under an hour. Perfect for cozy weeknights, this recipe makes enough for six servings and is a surefire hit for shepherd pie enthusiasts!
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Recipe Information
Ingredients
- 2 cups Leftover roast beef
- 1 cup Beef broth
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 cup Frozen peas
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Leftover mashed potatoes
- 2 tablespoons Milk
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and carrot and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the beef broth and Worcestershire sauce. Stir until the mixture thickens into a gravy-like consistency.
Add the leftover roast beef, frozen peas, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes. Remove the skillet from heat.
Transfer the beef and vegetable mixture into a 9-inch pie dish or casserole dish, spreading it out evenly.
In a separate bowl, mix the leftover mashed potatoes with the milk to make them creamy and spreadable. Spread the mashed potatoes evenly over the beef mixture, creating a smooth layer.
Sprinkle the shredded cheddar cheese over the top of the mashed potatoes.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the shepherd’s pie from the oven and allow it to cool for 5 minutes before serving.
Optionally, garnish with chopped fresh parsley for a burst of color and freshness.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5986 mg | 260% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 24.8 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3930 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
