Description
A simple and delicious recipe for Shepherd’s Pie using leftover pot roast, perfect for a comforting meal.
Ingredients
Scale
- 2 cups leftover pot roast, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 4 cups mashed potatoes
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shredded pot roast, mixed vegetables, beef broth, Worcestershire sauce, salt, and pepper.
- Spread the meat mixture evenly in a baking dish.
- Top the meat mixture with a layer of mashed potatoes, spreading it evenly.
- If desired, sprinkle shredded cheese on top of the mashed potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- This dish can be made ahead of time and stored in the refrigerator.
- For a crispy top, broil for an additional 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg