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!