This easy casserole is made with leftover roast beef and mashed potatoes. If you don't have leftover mashed potatoes, make your favorite mashed potatoes using about 1 1/2 to 2 pounds of potatoes.
Cottage pie or shepherd's pie, what's the difference? A cottage pie is often called a shepherd's pie, but there's a difference. A true shepherd's pie is made with lamb, while a cottage pie is made with beef.
- 3 cups leftover roast beef (minced or finely diced)
- 2 tablespoons
- extra virgin olive oil
- 1 cup onion (finely chopped)
- 1 tablespoon butter
- 3 tablespoons
- all-purpose flour
- 1 1/2 cups
- beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas and carrots
- Dash salt and pepper, to taste
- 3 to 4 cups leftover or fresh mashed potatoes (prepared with milk, butter, salt, and pepper)
- Optional: 3 tablespoons sour cream
- 1 cup Cheddar cheese ( finely shredded)
- Dash of sweet Hungarian paprika
- Lightly grease a 2-quart baking dish. Heat oven to 350.
- In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned.
- Add the beef and butter and saute for about 1 minute longer.
- Stir in the flour until blended.
- Add beef broth, Worcestershire sauce, peas, and carrots.
- Add salt and pepper to taste.
- Spoon the beef mixture into the prepared baking dish.
- If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened.
- Stir sour cream and cheese into the potatoes.
- Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
- Bake for 25 to 35 minutes, until hot and bubbly.
- If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
|Nutritional Guidelines (per serving)|
|Total Fat||36 g|
|Saturated Fat||16 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||6 g|