Decadent pies. Delicious, especially in the winter! Give my lush shepherds pie a try. I hate throwing away food, so here’s how to get creative with leftovers!
I admit I do not often make it with the usual beef or lamb stuffing.
This shepherds pie recipe is a great way to turn leftovers into another dinner.
Just shred the meat up and add it to your veg the way you would prepare the classic pie. This time I had some roast goose left we had for dinner 2 days ago.
I also love to use confit duck legs, also tastes great in this pie!
Shepherds Pie with Leftover Roast Meat
I always keep an amount of frozen peas and chopped carrots aside in my fridge, just in case I want to make this recipe. That also saves me a trip to the nearest supermarket. And I always have a couple of potatoes in my pantry as well.
In shepherds pie sweet potatoes can also be used instead of the usual potatoes. It gives this classic oven bake an interesting look and flavor!
Instead of serving this delicious pie right away, you can also let the pie cool down, cover it with cling film and let it chill in the fridge for up to 2 days. Warm it up in a microwave for 5 minutes and grill the top before serving.
Potato Pies
Do you love meat and potato pies like this one?
Then you should also check out my lamb parmentier casserole!
It is a similar pie but I would call it a French version of a classic shepherds pie recipe. It contains shredded lamb roast instead and also creamy potato mash.
Another excellent dinner that I made with leftovers!
Dig in and enjoy this one!
Easy Shepherds Pie Best Recipe with Leftover Roast Meat
Turn that leftover roast or cooked meat into a shepherds pie!
- 9 oz leftover cooked meat (250 g), shredded roughly
- 1 lb floury potatoes (450 g), chopped
- 2 oz frozen green peas (55 g)
- 2 oz fresh carrots (55 g)
- ½ small onion chopped
- 3 large garlic cloves
- ¼ cup whole milk (60 ml)
- 1 cup beef stock (240 ml)
- ½ glass red wine (optional)
- 2 tbsp unsalted butter
- 1 tbsp brown sauce thickener
- 2 tbsp olive oil
- 2 bay leaves
- nutmeg
- pepper
- salt
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Transfer the chopped potatoes to a large and high pan, add 1 peeled garlic clove and fill it with water. Season with a pinch of salt. Boil the potatoes over medium-high heat until tender. Drain them.
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Chop the remaining garlic cloves and add them together with the bay leaves, chopped carrots, frozen peas and a good splash of olive oil to a large saucepan. Place it over medium heat, season with pepper and salt and gently fry the vegetables for 6 minutes.
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Add the shredded meat and pour in the beef stock (and red wine if using).
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Stir and bring it all to a gentle boil. Cover the pan and simmer the meat and vegetables for about 8 minutes. Then add the sauce thickener. Check the seasoning and add extra pepper or salt.
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Remove the bay leaves. Drain the cooked potatoes once tender. Then add the butter and milk. Season with pepper, salt and nutmeg to taste.
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Mash the potatoes. Transfer the cooked meat to a baking dish and top with the mashed potatoes.
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Grill the shepherds pie for a couple of minutes until the potato mash is golden. Serve hot.