POT ROAST SHEPHERD’S PIE

I made a 5-pound Pot Roast and Mashed Potatoes for two last weekend and ended up with a bunch of leftovers. It was a fun challenge to come up with recipes using the leftovers during the week. I had my first Shepherd’s Pie at an Irish pub in Bangkok Thailand and loved it so much. It’s usually made with ground lamb. I don’t have any ground lamb today but I think my version using Pot Roast is just equally delicious. Also, it is super easy for week night dinner. It’s not really a recipe, it’s more like assembling and baking it in the oven. 🙂

Let’s cook some food!

Preheat oven to 400 degrees F. Chop the leftover Pot Roast in small pieces. Add chopped Pot Roast in small ramekins or one big one (or you can use any baking dishes). I like serving it in individual ramekins so everyone can have their own.

Add the leftover Pot Roast sauce and some frozen peas (about 1 tablespoon in each ramekin, more or less, totally up to you). You can also add frozen corns and carrots. I only have frozen peas in my freezer today so I that’s the only veggie I add.

Spread leftover Mashed Potatoes on top, sprinkle fresh grated Parmesan cheese.

Put the ramekins on a baking sheet in case the sauce is bubbling up and spill out. Bake until the top starts to brown, about 25-30 minutes.

If you can wait, let it cool for 10 minutes before serving.

There you have it, Pot Roast Shepherd’s Pie. Hope you also give Pot Roast , Mashed Potatoes a try. The recipe for Pot Roast Shepherd’s Pie is below.

POT ROAST SHEPHERD'S PIE

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Mink

Recipe type: Shepherd's pie

Cuisine: American

Serves: 2

Ingredients

• 1 cup chopped leftover pot roast
• pot roast sauce, just enough to cover the meat
• left over mashed potatoes
• 2 tablespoons frozen peas (you can also add frozen corns and carrots)
• fresh grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees F. Chop the leftover Pot Roast in small pieces.
2. Add chopped Pot Roast in small ramekins or one big one. I like serving in individual ramekins so everyone can have their own.
3. Add the leftover Pot Roast sauce and some frozen peas (about 1 tablespoon in each ramekin, more or less, totally up to you). You can also add frozen corns and carrots.
4. Spread leftover Mashed Potatoes on top, sprinkle fresh grated Parmesan cheese on top.
5. Put the ramekins on a baking sheet in case the sauce is bubbling up and spill out. Bake until the top starts to brown, about 25-30 minutes. If you can wait, let it cool for 10 minutes before serving.

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