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Weeknight Shepherd’s Pie

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Weeknight Shepherd’s Pie is a simple but delicious way to use left-over pot roast or roast beef, topped with mashed potatoes. Substitute my mashed cauliflower for the potatoes if you are counting carbs.

Shepherd's Pie-in serving bowl with serving spoon

It was an unforgettable adventure for us Herd girls– full of good memories, new friends, scary driving, and traditional English food.   My Aunt Margaret, of Fresh Strawberry Pie fame, is not only a good cook, but also a genealogy expert. She planned the trip for us to visit and explore locations where some of the Herd family use to live near Sedburgh, England.

In addition to fish and chips, we got to sample another British favorite, Shepherd’s Pie. Since then, whenever I have pot roast leftovers, I have trouble deciding if I will make Shepherd’s Pie,  Vegetable Beef Soup,  or Steak and Mushroom Soup. They are both great ways to recycle shredded beef. Although many people use ground beef, I much prefer pot roast or roast beef. Seems more authentic, although in reality, there probably isn’t much about this recipe that is anything like the traditional way Brits would prepare this dish. If you are English, I would love to hear how you make yours.

Please note the recipe below includes instructions for the mashed-potato topping but in real life I usually use mashed potato leftovers.

Bottom layer of Shepherd's Pie

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Shepherd's Pie

Weeknight Shepherd’s Pie

  • Author: Paula
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 4-5
  • Category: Entree
  • Method: Oven
  • Cuisine: English
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Description

Roast beef and vegetables (peas and carrots) in a rich beef gravy covered with a layer of seasoned mashed potatoes

Ingredients

Potato Topping

  • 3 medium potatoes
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Beef Layer

  • 1/4 cup chopped, fresh, or frozen onion
  • 4 ounces chopped, fresh, or canned mushrooms
  • 1 cup frozen peas and carrots
  • 1 package (.87 ounce) brown gravy mix mixed with 1 cup water
  • 2-3 cups leftover beef roast, fork-shredded or one package 17 ounce beef roast au jus (My grocery store sells Hormel, which is good.)
  • 1/4 teaspoon dried thyme
  • Freshly-ground pepper
  • Paprika
  • Spray butter or thin slices of butter

Instructions

Potato Topping

  1. Cover peeled potatoes with water and boil until tender. Drain.
  2. 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.

Beef Layer

  1. Preheat large skillet and spray or brush with thin coating of vegetable oil. Saute onions until soft. Add mushrooms to onions and continue to saute until browned. Add peas and carrots.
  2. 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.
  3. Pour meat mixture into greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika and spray with butter.
  4. Bake in 350 degree F oven for 20-25 minutes or until potatoes are golden on top and beef mixture is bubbly.

Notes

If I have lots of leftover gravy, I don’t use the brown gravy mix.
Mushrooms are optional but add to the meaty taste and texture.
If you have it, smoked paprika is nice on top or leave it off completely.

Keywords: English, mashed potatoes, roast beef, gravy, shepherd's pie, dinner, dinner recipe, supper, leftovers.

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  2. I came up with my own version of shepherd’s pie by using corn bread mix instead of mashed potatoes. My family likes it better.

    Reply

  3. Paula: I have made this Shepherds pie three times now. The last time I made it, my ten year old grandson had six helpings! My husband is from Scotland and I have had “Shepherds Pie” there made with beef. Maybe cottage pie is an English recipe. I happened onto your website quite by accident, and my family says that this shepherds pie is the best yet! I have tripled it with no problem, tastes the same. Thanks a million! Oh, the last time I used the
    Hormels beef, it was still delicious.

    Reply

    • Connie,
      I love this kind of comment. I am of English descent but don’t really know much about authentic English food. Just know I like the way this tastes. Glad to have your family’s approval.

      Reply

  7. I’d love to take a genealogical jaunt to England! Your shepherd’s pie looks delicious. My boys always loved shepherd’s pie- I usually made it with whatever kind of beef I had on hand. (sometimes ground and sometimes not) They always preferred the NOT ground, however, just like yours. 🙂

    Reply

  8. Yum, Paula, I just returned from London and your pictures look so familiar. I didn’t have any Shepard Pie this time – but lots of other wonderful British food. Whoever came up with the idea that the British food is not good is crazy – we have had delightful food every time we visit there! Your pie looks amazing and quite authentic!

    Reply

    • Welcome back Chris. I am always a little envious of your trips to Europe. Looked like you had a great time and wonderful food. Of course, I know the best part is seeing family. pr

      Reply

  9. Looks wonderful!!! I am a comfort for addict. I have had it both with ground beef and with roast beef and I much rather have the roast ,especially chuck roast it has so much more flavor.

    Reply

  11. This is the first recipe that I’ve seen using roast beef for Shepherd’s Pie and I’m delighted! I was never a fan of the pie being made with ground beef. Your dish looks delicious.

    Reply

    • Hi Gord,
      Yes, I’ve been informed by another reader that this is technically cottage pie. Makes sense. I looked around on the internet and it looks like most Americans think of them either as interchangeable or else they have never heard of “cottage pie” since they have used the term “Shepherd’s Pie” all their life for beef or lamb. I think lamb is so expensive here and/or not available that it is not a viable choice for most of us. Thanks for taking the time to write.

      Reply

  13. This looks delicious. My husband likes Shepherd’s Pie, but the only recipes I can find are the ground beef version and don’t sound nearly as scrumptious as this. I’m printing this off to try. Thanks, Paula.

    Reply

  15. Mmmn that looks delicious, I think it must be lunchtime…To be honest that looks pretty similar to how I make mine- I just fry up some onions and a little garlic in butter, add the remains of the lamb joint, a little mint sauce, carrots and peas, chopped mushroom, a dash of port wine- and heap some mash on top and a grating of cheese:)

    Reply

  16. I was born in England but moved to the States while I was still very young. “Me Mum”, on the otherhand, was born and raised there so we were raised on those English staples. Sadly, my Mom’s shepherd’s pie doesn’t look…or taste, I imagine, anything like yours does. I hated knowing we were having shepherd’s pie for dinner. Mom only had ground beef, onions and peas with a mash potato topping. It was d-r-y and boring. I’d drown mine in butter to choke it down. I’ve grown to like it more now that I’m older but yours looks divine with that rich gravy! I can’t wait to try your recipe (ssssshhh, but don’t tell my Mom Ü). I do still love her mincemeat pies, lemon curd, pickled onions and red pickled cabbage….yum!

    Reply