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Leftover Pot Roast Shepherd's Pie
Created by: Howcan Team
Ingredients
- 4 cups of leftover pot roast, shredded
- 1 cup of beef broth
- 1 cup of frozen mixed vegetables
- 2 cups of mashed potatoes
- 1/2 cup of shredded cheddar cheese
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the shredded leftover pot roast to the skillet and stir to combine with the onions and garlic.
- Pour in 1 cup of beef broth and bring to a simmer. Cook for 5-7 minutes, allowing the liquid to reduce slightly.
- Stir in the frozen mixed vegetables and dried thyme. Season with salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat.
- Transfer the pot roast mixture to a 9x13 inch baking dish, spreading it out evenly.
- Spread the mashed potatoes over the top of the pot roast mixture, creating an even layer.
- Sprinkle the shredded cheddar cheese over the mashed potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the shepherd's pie is heated through and the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving, and enjoy!
Leftover pot roast recipes have a rich history in American cuisine, stemming from the tradition of making the most of Sunday pot roasts. Chefs and home cooks have long repurposed leftover pot roast into delectable dishes, such as pot roast sandwiches, hash, and shepherd's pie. This thrifty approach to cooking gained popularity during the Great Depression and has remained a beloved practice. Today, renowned chefs and restaurants across the United States, particularly in the Midwest and South, showcase their unique takes on leftover pot roast recipes. The key to a delicious leftover pot roast dish lies in tender, well-seasoned meat and creative use of leftovers.
60 min
6
450 calories
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