16 December 2014

Tasty Tuesdays {easy shepherd's pie}


Hey there!  Just popping in on the Tasty Tuesday to share a quick and easy version of Shepherd's Pie--and a fantastic way to use up roast beef leftovers! 

I started making it in this way when I got tired of using my roast leftovers for beef-veggie soup and wanted to make something different with them.  This has been a hit with the whole family!


Step 1: Arrange your (leftover/cooked) roast beef 
in the bottom of a deep-dish pie pan.
I like to make sure mine is chopped or shredded into bite-sized pieces.  


Step 2: Arrange your (leftover/roasted) carrots on top of the beef.
I also cut these into smallish pieces.


Step 3: Arrange roasted or sauteed onions on top of the carrots.
I supposed you could skip this step if you don't like onions, 
but I can't even imagine that!
(I do keep my onions in large pieces so they can be easily removed from my onion-hating son's plate though).


Step 4: Pour over about 1/2 to 3/4 cup beef broth.  
If you add more than this it will bubble over while baking 
and make a mess in your oven.
Don't ask how I know that.


Step 5: Spread a nice, even, thick layer of mashed potatoes 
on top of it all.  Make sure to go all the way to the edge.  
You can used leftovers for this or simply make a fresh batch 
(this will take about 5-6 medium potatoes) 
in the usual way (seasoned and all).  

Step 6: Bake at 350F for about 30 minutes 
or until the potatoes begin to get
those pretty browned edges.  
Then dig in and enjoy!




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