Easy Weeknight Shepherd’s Pie with Leftover Roast Beef (+Video)
Sneak Preview: Turn leftover roast beef into a delicious Weeknight Shepherd’s Pie! This easy weeknight casserole makes your Sunday pot roast even more memorable.
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If your family can predict the menu for the next two or three days whenever you prepare a beef roast, surprise them. Use your leftovers to make Shepherd’s Pie. This recipe might be even better than the original pot roast and potatoes that started it.
Leftovers were never so comforting.
Why This Recipe Will Be Your New Favorite
- A tasty alternative to reheating leftovers
- Quick to assemble with pre-cooked meat
- Easily customizable with veggies or mashed cauliflower
Happy Cooks Speak Up
“Absolutely yummy recipe! Used left over Tri-tip and it was perfect. Thank you for giving me another great go-to recipe! Family loved it too!!” — CHRISTY M.
Is it Called Shepherd’s Pie or Cottage Pie?
it’s Shepherd’s Pie with lamb and Cottage Pie with beef. Oops! I called it Shepherd’s Pie, but the recipe uses beef—my mistake.
Still, most Americans use “Shepherd’s Pie” for both, and it’s too late to change how Google sees it!
Roast Beef Leftovers?
I call this a “Weeknight” recipe because we usually have pot roast or this deviled Swiss chuck steak on Sunday, which makes this an easy leftover beef recipe for the following week.
When faced with leftover roast beef, I often debate between this Weeknight Shepherd’s Pie, Vegetable Beef Soup, Steak and Mushroom Soup, Leftover Brisket Quesadillas, or these Memorable Green Chile Beef Enchiladas—each is a delicious way to repurpose leftovers.
Ingredients and Substitutions
1. Ground Beef for Leftover Pot Roast
It’s worth noting that many people substitute one pound of ground beef for pot roast or roast beef. Of course, you could also substitute lamb or ground turkey.
While we’re on the topic of roast beef leftovers, here are some other leftovers that could provide the beef for this recipe:
- Thin slices of leftover steak
- Leftover roast beef stroganoff (without egg noodles, pasta, or rice added)
- Roast beef sandwiches with horseradish
- Roast beef sliders
- Beef stew
If you don’t have leftovers, buy a pot roast or use sliced roast beef from the deli counter—more about that in the recipe.
2. Leftover Mashed Potatoes
The recipe below includes instructions for the mashed potato topping if you don’t have leftovers. I try to make plenty of potatoes and gravy, too. I don’t have to make them again for this recipe.
Are you counting carbs? Substitute mashed cauliflower for the potatoes. It’s also scrumptious. If you use my recipe for mashed cauliflower (it’s not mushy at all), I bet your family will be hard-pressed to tell the difference.
4. Mushrooms, Corn, or Green Beans
If mushrooms aren’t your thing, no worries. Leave them out.
If you want more veggies, I have subbed corn or green beans in the past.
How To Make the Mashed Potato Topping
Note: Feel free to use your favorite method for mashed potatoes.
- Cook three peeled potatoes in water. When tender, drain well.
- Cook potatoes in the Instant Pot (paid link) by adding 1-1/2 cup water to the pot along with the peeled and chopped (large chunks) potatoes. (Note: If you’re a garlic lover, throw in a couple of garlic cloves.)
- Set the Instant Pot to high pressure for 10 minutes. Release the pressure immediately, and check if the potatoes are tender. Drain well and allow to sit in the hot pan for a few minutes to dry out.
How To Assemble the Meat Layer
Note: If your leftover roast beef is too chewy, it probably wasn’t cooked long enough originally. Simmer the meat in liquid until it is fork-tender. This may take a while, perhaps 1-3 hours.
Sprinkle with dried or fresh thyme. (Optional: To add more flavor to the sauce, add Worcestershire sauce, soy sauce, or other favorite spice mixtures.)
How To Put Together Shepherd’s Pie with Leftover Roast Beef
I prefer using a spring-loaded ice cream scoop—it makes spreading the potatoes much easier than frosting them like a cake!
Sprinkle with paprika or smoked paprika if you like. Bake in a 350˚F (170˚C) oven until the mashed potato tips are golden brown and the beef layer is bubbly.
Parting Thoughts: What did your mom do with roast beef leftovers? A friend says his mom made roast beef hash every Monday, starting with Sunday’s pot roast and potatoes. Too bad she didn’t have this recipe to mix up the routine!
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Weeknight Shepherd’s Pie with Leftover Roast Beef
Video
Ingredients
Mashed Potato Topping:
- 3 medium (639 g) potatoes, peeled
- ½ cup (114 g) milk
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon white pepper
Meat Layer:
- 1 tablespoon vegetable oil
- ¼ cup (13 g) fresh or frozen onion, chopped fresh, or frozen
- 4 ounces (113 g) fresh mushrooms, sliced or chopped or 2 oz. canned mushrooms, sliced
- 1 cup (140 g) frozen peas and carrots
- 1 .87 oz package (24 g) brown gravy mix + 1 cup water or use leftover gravy
- 1 package (482 g) beef roast au jus-17 ounces or 2-3 cups leftover beef roast, fork-shredded or cut into chunks
- ¼ teaspoon dried thyme
- freshly-ground pepper
- paprika
- 2 tablespoon (28 g) butter thin slices
Instructions
Mashed Potato Topping
- Cover 3 medium (639 g) potatoes, peeled with water, and boil until tender. Drain.
- Mash potatoes until relatively smooth. Heat 1/2 cup (114 g) milk and 2 tablespoons butter in a microwave oven for 1 minute. Add to potatoes. Season to taste with 1/2 teaspoon salt and 1/4 teaspoon white pepper
Beef Layer
- Preheat your oven to 350˚ F (180˚C).
- Preheat a large skillet and add 1 tablespoon vegetable oil. Sauté 1/4 cup (13 g) fresh or frozen onion, chopped in skillet until soft. Add 4 ounces (113 g) fresh mushrooms, sliced or chopped to onions, and continue to sauté until browned. Add 1 cup (140 g) frozen peas and carrots.
- In a separate bowl, prepare 1 .87 oz package (24 g) brown gravy mix + 1 cup water. Add to skillet along with 1 package (482 g) beef roast au jus-17 ounces and 1/4 teaspoon dried thyme. Stir and simmer until the mixture begins to thicken. Season with freshly-ground pepper
- Pour meat mixture into a greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika if desired and 2 tablespoon (28 g) butter, thinly sliced.
- Bake in 350˚F (180˚C) oven for 20-25 minutes or until potatoes are golden on top and the beef mixture is bubbly.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.