Leftover Roast Beef Shepherd's Pie
- Prep time 25Min
- Cook time 15Min
- Technique Bake
- Meat Beef
- Cut Rib Eye
- Serves 4
This hearty and flavorful dish is made with tender, slow-cooked roast beef, mixed with creamy mashed potatoes and topped with a layer of golden, melted cheese. The combination of the savoury roast beef, the creamy mashed potatoes, and the melty cheese make this pie a true delight. Recipe created by @frommylittlekitchen
Ingredients
- 400-500g leftover roast beef, diced
- 2 leftover parsnips, diced
- 4 leftover carrots, diced
- ½ leftover onion, diced
- Leftover gravy
- 1 cup beef stock
- 2 tbs Worcestershire Sauce
- 2 tbs tomato paste
- ½ cup cheddar cheese, grated
- 450g pumpkin, peeled and cubed
- 350g sweet potato, peeled and cubedSalt and pepper to taste
Method
1. Fill a large pot with water and add pumpkin and sweet potato. Bring to a boil and cook until tender. Drain, then mash with a pinch of salt and pepper. Set aside.
2. Preheat the oven to 180 degrees Celsius (fan-forced).
3. In a large saucepan, place leftover roast beef and vegetables on medium heat and sauté for 3-4 minutes. Add gravy, stock, Worcestershire sauce, and tomato paste. Simmer until the sauce thickens (5-10 minutes).
4. Place the pie filling in an oven-safe casserole dish. Top with the mash and spread evenly. Top with cheese and bake for 12-15 minutes until the cheese is melted and browning.
5. Remove from the oven and let it sit for 5 minutes before serving.
