We look forward to this Shepherd’s Pie made from leftover roast and mashed potatoes almost as much as the roast meal itself! It is great served up in a larger baking dish, but we like to portion it out into individual size crocks. To do so, form the mashed potatoes by hand into a disk the circumference of each crock and about 1/2 ” thick. The potatoes and topping get a little more golden delicious with this extra step.
Ingredients for Shepherd’s Pie
- 1 large onion, diced
- 3 medium carrots, chopped
- 2 ribs celery, chopped
- 1 C. mushrooms, sliced (optional)
- 1/4 C. butter
- 1/3 C. flour
- 2 3/4 beef broth
- 1/4 C. red wine
- 2 cloves garlic
- 1/2 t. thyme
- Salt and pepper to taste
- 2 C. leftover roast beef or lamb
- 2 cups leftover mashed potatoes
- 1/2 C. Panko or homemade bread crumbs
- 1/2 C. parmesan cheese
Preheat oven to 425°. Melt butter in large skillet over medium heat, add onions carrots and celery and sauté until tender. Add the mushrooms, if desired, and cook another two minutes.
Add the flour to the vegetables and mix thoroughly until you can no longer see any dry or whiteness in the flour. Add the wine, stir, then add the beef broth and thyme. Turn the temperature up and cook, stirring constantly until sauce is thick and bubbly. Add the beef or lamb and cook another minute or two. Salt and pepper to taste. Transfer to one large baking dish or several smaller, individual portion crocks.
Top meat mixture with mashed potatoes then sprinkle with bread crumbs and parmesan cheese. Bake in oven for about 10 to 15 minutes or until the topping is golden.