Leftover Roast Beef Shepherd’s Pie

This recipe is perfect for you if you have a dilemma about what to do with your Sunday roast beef dinner leftovers. This Leftover Roast Beef Shepherd’s Pie combines all of them! From the mashed potatoes and leftover veggies to the gravy, this easy dish can be 100% leftovers! From cookwhatyoulove.com .

Leftover Roast Beef Shepherd’s Pie
Serves:6


Ingredients:

3 cups mashed potatoes
3 cups leftover roast beef
1/2 cup peas
1 cup carrots
1.5 cups gravy
1 cup cheddar cheese shredded
1 teaspoon dehydrated garlic or use 1/2 teaspoon garlic powder
2 teaspoons dehydrated onion or use 1 teaspoon onion powder (if tolerated)


Directions:

1. Preheat the oven to 375 degrees F.

2. Cube the beef and mix it with peas, carrots, gravy, dehydrated garlic, and onion.

3. Spread the beef mixture in the bottom of a 10×10 baking dish.

4. Top the beef mixture with mashed potatoes and use an offset spatula to smooth them out.

5. Top the mashed potatoes with shredded cheddar cheese.

6. Bake for 25-30 mins or until heated through, and serve.



TIPS

• You can substitute cheddar cheese with Parmesan cheese, white cheddar, or marble cheese (if tolerated).

• Warm the mashed potato to spread them more easily. Just a few minutes in the microwave.

• You can add other leftover veggies like asparagus, broccoli, corn, mushrooms, and zucchini.

• You can use a gravy mix (without problem ingredients) instead of leftover gravy.

• If you’re using fresh carrots, peel them, slice them thin, and parboil for 3 minutes in salted water.

My Mom’s Classic Pot Roast Recipe

My mom’s classic pot roast recipe is easy, has simple ingredients, and it comes out perfect every time. It’s a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal. From onsuttonplace.com.

My Mom’s Classic Pot Roast Recipe


Ingredients:

3 lb. beef chuck roast
salt and pepper (if tolerated)
olive oil
water
1.5 lbs. baby red potatoes
1 lb. baby carrots
1 onion quartered (optional) if tolerated


Directions:

1. Preheat oven to 300 degrees F.

2. In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil. Let the pan heat up before going to the next step.

3. Lay the chuck roast in the pan.

4. Salt and pepper the top.

5. Let it brown for about 3 min. and then turn.

6. Salt and pepper the other side.

7. Cook again for 3 min.

8. Add enough water so only about 1/2 inch of the roast is showing.

9. Do not cover the roast with water.

10. Cover pan and cook in oven for 90 min.

11. Clean the potatoes. Set aside.

12. At the 2 hour mark, remove the pan from the oven.

13. Add potatoes, carrots and optional onion. Make sure your roast is still showing above the broth.

14. Cover and return the pan to the oven.

15. Cook for 90 minutes more.

16. Remove from oven and serve.



NOTES & TIPS:

• A beef boneless chuck roast works the best. Other good choices are a beef rump roast or a top round roast. Make sure to pick out a roast that’s at least 2 inches thick, and one that has a good amount of marbling.

• Any kind of potatoes can be used. Russet potatoes or Yukon Gold are very good.

• For a richer flavor, substitute red wine (if tolerated) or beef broth (without problem ingredients) for some of the water.

• Add fresh herbs on top of the roast during the last hour of cooking time. Fresh thyme, fresh rosemary, or bay leaves are good choices.

• Sprinkle some Worcestershire sauce (if tolerated or use Coconut Aminos) on the meat after the water is added.

• You can actually add as many carrots and potatoes as you want. If you don’t want them for leftovers, simply add what you think your family will eat.

• The secret to tender and perfect pot roast is slow cooking. If you cook it low and slow, the meat absolutely melts in your mouth.

• To store the leftover pot roast, place the meat and vegetables in a glass covered casserole dish or airtight container. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.