|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||47%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 5g||18%|
|Total Sugars 6g|
|Vitamin C 17mg||87%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This shepherd's pie is made with leftover roast beef or lamb with a fluffy mashed potato topping. If you don't have leftover roast beef or lamb, use browned lean ground beef or lamb.
Diced leftover pork loin roast may be used to make this pie as well.
2 tablespoons unsalted butter, or margarine
1 large onion, quartered and sliced
2 cups diced leftover roast beef, or lamb
2 cups beef gravy, homemade or store-bought
1/2 cup diced cooked carrots
1 cup thawed frozen peas
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large egg yolk, beaten
2 cups leftover mashed potatoes
Gather the ingredients.
Preheat the oven to 400 F. Grease a 2 1/2-quart baking dish.
In a heavy skillet, melt the butter over medium heat. Add the onions and sauté until tender.
Add the diced beef or lamb to the skillet along with the prepared gravy, carrots, and peas. Stir to blend.
Heat through and season with salt and pepper, to taste.
Transfer the meat and vegetable mixture to the prepared baking dish.
Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes, and beat until well blended.
Spoon the potatoes evenly over the shepherd's pie meat and vegetables.
Bake the shepherd's pie in the oven for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.
- If the mashed potatoes are very stiff from the refrigerator, warm them briefly in the microwave or in a skillet or saucepan on the stovetop before adding the egg yolk and proceeding with the recipe.
- For a fancy look, put the potatoes in a pastry bag and pipe the potatoes through a large decorative tip.
- With Ground Beef or Ground Lamb: Add about 1 to 1 1/2 pounds of lean ground beef or lamb to the skillet with the onions. Cook, stirring and turning frequently until the meat is no longer pink. Continue with the recipe.
- With Hash Brown Topping: Shred 2 baking potatoes with a box grater or shredding disk of a food processor. Toss the potatoes with 2 tablespoons of flour, the beaten egg yolk, and 1/2 cup of shredded cheddar cheese. Sprinkle evenly over the meat mixture and sprinkle with paprika. Bake until the potato topping is browned.
- Add about 1/2 cup of sliced celery to the skillet with the onion for some added green.
- If you like venison, try this Luxury Venison Shepherd's Pie.