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