Shepherd’s Pie

This Recipe Was Made With Leftover Chuck Roast And Mashed Potatoes! Cooked Ground Beef Or Lamb Is Traditionally Used In This Dish.
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

3 cups leftover cooked chuck roast or brisket
4 cups leftover mashed potatoes
1 1/2 cups carrots, diced
1 cup celery, sliced
1 1/2 cups onions, diced
3/4 cup frozen peas
3/4 cup frozen corn
1/2 cup parsley, chopped
2 cups beef stock
2 egg yolks
2 tbsp butter
2 tbsp vegetable oil
2-3 tbsp tomato paste
1 tsp Herb De Provence
Cooking Tools
4 oven proof baking bowls
Skillet with lid
Medium mixing bowl
Sheet Tray

Preheat oven to 350 Degrees F.  In a skillet on medium heat, add; butter, oil, carrots, celery and onions.  Saute, lower heat and place  lid on and allow vegetables to get slightly tender. Mix in beef, frozen peas, corn, beef stock, Herb De Provence, parsley, tomato paste, salt, pepper to taste and cook for additional 10 minutes to evaporate some of the liquid. In a mixing bowl, add; leftover mashed potatoes and egg yolks and mix well.  Place beef & vegetable mixture into individual bowl, top with mashed potato mixture evenly divided.  Place bowls on sheet pan and bake in oven for 30 minutes.  Can be place under broiler for the last minute of cooking to brown the top.  Please allow to cool down for at least 5 minutes, because it will extremely hot!
Serves 4

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