A few weeks ago, I made a roast for dinner and had my mom over. My dad was out of town, and since she lives right up the road, she popped on over. She brought her yummy mashed potatoes and steamed carrots to go with the dinner and we all enjoyed the family time.
Afterwards, as I was packing up the leftovers to go in the fridge, she mentioned that I should use the leftovers to make a Shepard’s pie. I had her walk me through what she does since I had never tried it before, and the next night I had it ready to go in no time. Not only did it use up all the leftovers from the previous night, but it changed it up and was incredible flavorful!!
Who knew that one easy meal could turn into two easy meals!! Next time you have pot roast, keep this shepard’s pie in mind to make with the leftovers!!
Ingredients: (this is all based on how much leftovers I had, so just eye the amounts as you go)
- Mom’s Pot Roast leftovers (about 1/2 the roast)
- Mashed Potatoes (about 4 medium potatoes, cooked and mashed)
- Steamed Carrots, cut into small pieces (about 2 cups worth) *or any cooked vegetable desired
- 1 cup cheddar cheese, shredded
- Salt/Pepper, to taste
- In an 8 x 8 glass pan, spread leftover pot roast and gravy evenly to create a layer.
- Add the chopped carrots on top of the meat.
- Pile on the mashed potatoes and spread to coat entire pan.
- Sprinkle cheese, salt, and pepper evenly on top and place pan in preheated oven, 350.
- Bake for about 30 minutes, or until bubbly and cheese is melted!
- Remove pan from oven and serve!!