This shepherd's pie is made with roast 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.
- 1 large onion, quartered and sliced
- 2 tablespoons butter or margarine
- 2 cups diced leftover roast beef or lamb
- 2 cups brown or beef gravy, leftover, from a jar, or prepared from mix
- 1/2 cup sliced or diced cooked carrots
- 1 cup frozen peas, cooked
- kosher salt and freshly ground black pepper, to taste
- 1 large egg yolk, beaten
- 2 cups leftover mashed potatoes
Heat the oven to 400 F.
Grease a 2 1/2-quart baking dish.
Melt butter in a heavy skillet over medium heat; add onions. Saute onions 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.
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.
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. For a fancy look, put the potatoes in a pastry bag and pipe the potatoes through a large decorative tip.
Bake the shepherd's pie in the preheated 400 F for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.
Tips and Variations
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 two 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.
Replace the diced roast beef or lamb with diced lean pork loin.
Add about 1/2 cup of sliced celery to the skillet with the onion.