Shepherd's pie

As promised...

  • leftover pot roast, ~1 lb. cut into 1 to 1-1/2 in. cubes
  • leftover mashed potatoes, ~3 cups
  • leftover gravy, ~1-1/2 c.
  • shredded cheddar, 1 c.
  • frozen vegetable medley (I used Bird's Eye "Classic Medley", which is corn, carrot cubes, peas, and green beans)
  • cornstarch
  • Cook 2 to 3 cups of vegetable medley according to package instructions and drain.
  • Thicken gravy (as necessary). It should still be thin enough to pour. The best analogy is about the thickness of hot fudge (when it's actually hot).
  • Combine the vegetable medley, pot roast, and gravy in a large bowl and mix well. Transfer to a deep casserole dish (I used a 10-in round stoneware dish). Spread mashed potatoes evenly across the top. Cover with aluminum foil.
  • Bake at 350 degrees F for 30 to 40 min.
  • Top with cheese and return to oven. Bake, uncovered, until cheese is melted and begins to brown. Alternatively, if you're impatient like I was, bake uncovered for ~5 to 7 min, until the cheese is melted, then broil to brown the cheese; just keep a close eye on it, so it doesn't burn.

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