Shepherds pie is realy just a beef pot pie. I like to make Crock Pot Beef Stew on one night and use the leftovers for this shepherd's pie recipe. But if you don't have leftover beef stew or pot roast, you can use 1 pound ground beef (browned, of course) or even 1 pound deli roast beef.
Serve this shepherd's pie with fresh green beans with sea salt and peanut butter oatmeal cookies.
Shepherds Pie Recipe
- 1 tsp. canola oil
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1 leek, cleaned and chopped
- 8 oz. mushrooms, sliced
- salt and pepper to taste
- 2 cups leftover beef stew or pot roast
- 1/2 cup beef gravy (either leftover or from a jar)
- 2 cups leftover mashed potatoes or Simply Potatoes
- 3 cloves minced garlic
- 1/4 - 3/4 cup Panko bread crumbs (or fresh bread crumbs)
- 1/4 cup grated Parmesan
- 1 Tbsp. butter, cut into small pieces
Preheat oven to 350 degrees. Heat oil in a large (12-inch) skillet. Add carrots, celery, leek and mushrooms. Saute until vegetables are softened, about 5 minutes. Add salt and pepper to taste. Add beef stew (with vegetables is fine too) or pot roast and gravy. Cook until heated through, about 5 minutes. Pour into a 10-inch pie plate.
Warm potatoes in microwave 1 minute. Stir in garlic. Spread over beef mixture, smoothing top with a spatula. Sprinkle bread crumbs and Parmesan on top. Dot with butter. Bake 10-15 minutes, just until top browns.
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