If you’re looking for a comforting, budget-friendly dinner that makes the most of what’s already in your fridge, this Leftover Pot Roast Shepherd’s Pie is exactly what you need. Using tender chunks of leftover pot roast, rich gravy, and creamy mashed potatoes, this zero-waste meal turns yesterday’s dinner into today’s cozy family favorite.
Why You’ll Love This Leftover Pot Roast Shepherd’s Pie
- Zero waste win: Perfect for using up leftover roast, gravy, and potatoes
- Comfort food classic: Warm, savory, and satisfying in every bite
- Family-friendly: Mild flavors, no alcohol, no pork
- Even better the next day: The flavors deepen as it bakes
- Great make-ahead meal: Ideal for busy weeknights
This dish proves that leftovers don’t have to feel boring—they can feel intentional, hearty, and homemade.
Ingredients You’ll Need
For the savory filling
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp tomato paste
- ¼ cup all-purpose flour
- 2 cups low-sodium beef broth
- 1 cup leftover pot roast gravy
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper, to taste
- 2 cups leftover pot roast, chopped
- 1 cup frozen peas and carrots
For the mashed potato topping
- 4 cups cooked potatoes, mashed
- 4 tbsp butter
- ½ cup milk or cream
- ¼ cup grated Parmesan cheese
How to Make Leftover Pot Roast Shepherd’s Pie
Step 1: Prepare the Mashed Potatoes
In a bowl, mash the cooked potatoes with butter, milk or cream, salt, and Parmesan cheese. Set aside until ready to assemble.
Step 2: Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds.
Step 3: Build the Gravy
Add tomato paste and flour, stirring to coat the vegetables. Slowly pour in beef broth and leftover gravy, stirring constantly until smooth and thickened.
Step 4: Add the Pot Roast
Stir in Worcestershire sauce, thyme, rosemary, salt, and pepper. Add chopped pot roast and frozen peas and carrots. Simmer for 5–8 minutes until everything is well combined and saucy.
Step 5: Assemble
Preheat oven to 375°F (190°C). Spread the beef mixture evenly into a greased baking dish. Spoon mashed potatoes on top and gently spread to cover.
Step 6: Bake
Bake uncovered for 25–30 minutes, until bubbly around the edges and lightly golden on top. Let rest for 5 minutes before serving.
Tips & Variations
- Extra crispy topping: Broil for 2–3 minutes at the end
- No gravy left? Add an extra ½–1 cup broth and simmer longer
- Vegetable swap: Use corn, green beans, or mixed vegetables
- Gluten-free: Replace flour with a cornstarch slurry
- Dairy-free: Use plant-based butter and milk
Easy Leftover Pot Roast Shepherd’s Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Give leftovers a new life with Leftover Pot Roast Shepherd’s Pie (Zero Waste). Tender chunks of pot roast simmer in rich gravy with vegetables and herbs, then get topped with creamy mashed potatoes and baked until bubbly and golden—an easy leftover makeover the whole family loves.
Ingredients
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp tomato paste
1/4 cup all-purpose flour
2 cups low-sodium beef broth
1 cup leftover pot roast gravy
1 tbsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
2 cups leftover pot roast, chopped into bite-size chunks
1 cup frozen peas and carrots
For the mashed potato topping:
4 cups cooked potatoes, mashed
4 tbsp butter
1/2 cup milk or cream
1/4 cup Parmesan cheese, grated
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or similar).
2. Make the mashed potato topping: Mash cooked potatoes with butter, milk/cream, Parmesan, and a pinch of salt and pepper. Set aside.
3. Sauté veggies: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
4. Thicken the filling: Stir in tomato paste, then sprinkle flour over the vegetables. Cook 1 minute, stirring constantly.
5. Add liquids: Slowly whisk in beef broth and pot roast gravy until smooth. Stir in Worcestershire, thyme, rosemary, salt, and pepper.
6. Add leftovers: Stir in chopped pot roast and frozen peas & carrots. Simmer 5–8 minutes until thick and saucy.
7. Assemble: Spread the beef filling evenly in the baking dish. Spoon mashed potatoes over the top and smooth gently (make little peaks for extra browning).
8. Bake 25–30 minutes until bubbling around the edges and lightly golden on top. Optional: broil 2–3 minutes for a deeper golden crust (watch closely).
9. Rest 5 minutes before serving so the layers set.
Notes
No gravy left? Use an extra 1/2–1 cup broth and simmer a few minutes longer until thick.
Gluten-free: Swap flour for a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) added at the end of simmering.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Bake covered 20 minutes, then uncovered until hot and golden.
Freezer-friendly: Cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Veg swap: Corn, green beans, or mixed vegetables all work.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of pan
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
Serving Ideas & Storage
Serve this shepherd’s pie with a simple green salad or steamed vegetables for a complete meal. Leftovers keep well in the refrigerator for up to 4 days. It also freezes beautifully—just thaw overnight and reheat until hot.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | 24g | 38g | 20g | 5g | ~680mg |
Final Thoughts
This Leftover Pot Roast Shepherd’s Pie is proof that thoughtful cooking can be both comforting and practical. It’s the kind of recipe that saves money, reduces waste, and brings everyone back to the table—exactly what home cooking should be.