After trying the Pot Roast at Harris Ranch on a road trip, I was committed to making it myself at home. It was so soft, tender, and flavorful.
To make the pot roast I used a recipe from Simply Recipes. It turned out well, but since only two of us enjoying the entire pot roast, there were definitely leftovers. Then the question was what to do with it? You could turn it into a soup or use it for taquitos, tacos, etc. But we chose to turn it into shepherd pot pie.
I had always wanted to make shepherd’s pie because it seems like the most efficient way to use up leftovers- I mean how many times do you have leftover veggies, mashed potatoes, and meat? Pretty often at my house. Writing that now made me question why haven’t I made this before?
For my first time making and eating shepherd’s pie, I really enjoyed it. The creaminess of the mashed potatoes and just everything piping hot was such a nice treat for a colder night.
Now this recipe is pretty basic. I only used carrots in this one, but you could also add nearly any veggies you have.
Shepherd Pie from Leftover Pot Roast
Recipe adapted from Cook Like James
3 medium russet potatoes peeled and cut into 1-inch cubes
2 tablespoons unsalted butter, softened
1/4 cup milk
Salt and pepper
1/2 tbsp olive oil
2 carrots, peeled and sliced 1/4 inch thick
2 tablespoons water
10 ounces leftover cooked pot roast, shredded, about 2 cups
1 cup left over pot roast sauce
1 cup leftover pot roast onions
1 tablespoon chopped fresh parsley
1. Adjust oven rack to middle position and heat the oven to 500 degrees F. Put the potatoes in a medium saucepan, cover with water, bring to a boil and then simmer potatoes until tender and a fork slips in easily when inserted into the center, about 20 minutes.
2. Saute the onions in olive oil in a saucepan until soft. Add the pot roast and sauce to the onions and place over medium-low heat to warm slightly.
3. Combine the carrots and water in a microwave safe bowl and microwave, covered, on high until tender, 2-4 minutes.
4. Drain the potatoes well and return to the saucepan over low heat. Mash the potatoes thoroughly with a potato masher. Add the butter and stir until melted, then stir in the milk (optional: add a tbsp of cream cheese). Season with salt and pepper to taste; cover to keep warm while preparing the filling.
5. Spread meat mixture in ramekins (or pie pan or loaf pan). Spread carrots over meat mixture. For the final layer, spread the potato mixture over vegetables to cover completely.
6. Bake until top is golden brown, about 15-17 minutes. Let cool for about five minutes. Serve warm and topped with chopped parsley.
Worthy of Love 