Shepherds Pie From Leftover Beef Roast And Mashed Potatoes Recipes
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 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
ROAST BEEF POT PIE
Roast Beef Pot Pie is an easy, delicious dinner recipe with leftover beef! Flaky pie crust with savory filling of roast beef, potatoes, veggies, and gravy.
Provided by Sabrina Snyder
Categories Dinner
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Add potatoes to a large pot with water and boil them for 10 minutes.
- Drain and set aside.
- Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
- Whisk in the flour until combined then add the broth and whisk well until smooth.
- Cook for 4-5 minutes until thickened.
- Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
- Line pie plate with pie crust.
- Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
- Cover with seconds pie crust and seal around the edges.
- Cut two small slits into the top of the pie and gently press out any air stuck inside.
- Brush with beaten egg and top with kosher salt and pepper if desired.
- Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.
Nutrition Facts : Calories 537 kcal, Carbohydrate 54 g, Protein 24 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 2034 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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.
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4.4/5 (15)Category Main DishesCuisine AmericanTotal Time 40 mins
- Brown ground beef in a large skillet over medium-high heat until no longer pink, breaking up the meat as it's cooking. Add in onions and garlic, and cook until the onions are translucent.
- Add the frozen vegetables, beef broth, flour and dill, and cook until the veggies are warmed through and the sauce thickens up, about 3-4 minutes. Season with salt and pepper to taste.
- Pour the meat and veggie mixture into a 2-quart baking dish. Spread mashed potatoes evenly over the top.
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Reviews 41Calories 606 per servingCategory Entrees
- Mash potatoes until relatively smooth. Heat milk and butter in microwave for 1 minute. Add to potatoes. Season to taste with salt and white pepper.
- Preheat large skillet and add vegetable oil. Sauté onions in skillet until soft. Add mushrooms to onions and continue to sauté until browned. Add peas and carrots.
- In separate bowl, prepare gravy mix and water. Add to skillet along with beef and thyme. Stir and simmer until mixture begins to thicken. Season with freshly-ground pepper.
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Estimated Reading Time 3 mins
- Heat 2 tablespoons butter in a large skillet over medium-high heat; add mushrooms and sauté until golden brown; add garlic and thyme and continue cooking until fragrant. Stir in Madeira wine and Worcestershire sauce and reduce liquid by about half. Add gravy, and heat through; season with salt and pepper, to taste.
- Place chopped or shredded roast beef into a greased baking dish. Pour mushroom mixture over meat.
- Beat the egg yolks into cooled or cold mashed potatoes and spoon over the meat mixture. Spread evenly and rake the tines of a fork over the top creating grooves. Melt 2 tablespoons of butter and drizzle over potato topping.
- Bake at 400 degrees for about 30 minutes, or until mashed potatoes are browned and meat mixture is hot and bubbly.
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Reviews 41Category CasserolesCuisine IrishEstimated Reading Time 8 mins
- Start the potatoes to boil (see note below) and then continue with the rest of the recipe. In the pan the potatoes were cooked in, while potatoes are still hot, mash the potatoes. Add 2 tablespoons butter and the milk and continue to mash. Add salt and pepper. The mash should be stiff and heavy but a texture that’s spreadable. Add a little more milk if needed. Cover to keep warm while the rest of the dish is assembled.
- In a 10-inch ovenproof skillet, heat the three tablespoons butter over medium heat. Add the onions, celery, and carrots, and stir. Continue to cook, stirring often, until softened, about 8 to 10 minutes.
- To cook potatoes: Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed about 10 to 15 minutes. Drain and return to the pot to keep warm.
LEFTOVERS COTTAGE PIE RECIPE (30-MINUTE) - HOME AND PLATE
From homeandplate.com
5/5 (3)Category Main CourseCuisine AmericanTotal Time 30 mins
- Preheat the oven to 400°F. Slowly reheat or microwave the mashed potatoes until smooth and creamy. In a medium sauce pan, add the olive oil and sauté the onions and mushrooms for 3 to 5 minutes until softened.
- Add the butter and stir until melted. Sprinkle in the flour and mix until browned. Slowly add the beef broth and stir until the gravy has thickened and is smooth. Add in the frozen vegetables and chopped leftover beef brisket and stir until well combined and just heated through
- Pour the mixture into a 9-inch square baking dish and smooth the mashed potatoes on top. Sprinkle with shredded cheddar cheese and bake for 20 minutes, until the cheese has melted and the potatoes are browned slightly.
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Cuisine IrishTotal Time 30 minsCategory DinnerCalories 677 per serving
- Rinse and dice potatoes into bite-sized chunks and toss with melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cover and microwave for 7 minutes or until tender.
- Meanwhile, cook the meat and onion in an oven safe skillet over medium-high heat until meat is no longer pink. Drain if necessary and return to skillet. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, about 5-7 minutes. Stir in peas and carrots and simmer until heated through, about 1-2 minutes. Season with salt and pepper, about 1/2 teaspoon each.
EASY SHEPHERDS PIE RECIPE - EVERYDAYDISHES.COM
From everydaydishes.com
Servings 4-6Total Time 45 minsCategory DinnerCalories 452 per serving
- Place peeled and diced potatoes in medium saucepan and add water to cover by 1". Bring to boil and reduce heat to simmer. Simmer until potatoes are tender and fork pierces easily. Drain potatoes and return to heat to allow any additional water to evaporate (10−20 seconds). Add butter, sour cream, salt and onion powder. Whip potatoes until light and fluffy (if they are too thick, add a small amount of milk or additional sour cream to achieve desired consistency). Cover and set aside.
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