Total Time
50mins
Prep 20 mins
Cook 30 mins

I am not usually a big Shepherd's Pie fan, but I came upon this recipe one year, when looking for a recipe to use leftover prime rib, and it turned out delicious! It tasted just like a good, old-fashioned down home dish!! I will make this every year after making my traditional prime rib Christmas Dinner, or anytime that I have leftover beef and mashed potatoes. It is truly a cut-above most Shepherd's Pie recipes!

Ingredients Nutrition

  • 2 cups leftover prime rib roast or 2 cups roast beef, diced
  • 2 cups leftover mashed potatoes
  • 2 cups beef gravy (leftover or made from mix) or 2 cups beef gravy (leftover or made from mix)
  • 1 large onion, sliced
  • 12 cup cooked carrot, sliced
  • 1 cup frozen cooked peas
  • 1 egg yolk
  • 2 tablespoons butter
  • salt and pepper
  • shredded cheddar cheese

Directions

  1. Preheat oven to 400°F.
  2. Saute onions in butter over medium heat, until tender.
  3. Add beef, carrots, peas, and gravy.
  4. Heat thru.
  5. Add salt and pepper to taste.
  6. Pour into baking dish.
  7. Add egg yolk to mashed potatoes and beat well.
  8. Spoon potatoes over beef and veggie mixture.
  9. Bake for 30 minutes, adding sprinkled shredded cheddar cheese on top for last 15 minutes of baking.
  10. Bake until potatoes are nice and brown and gravy is bubbling.

Reviews

(1)
Most Helpful

If you used canned veggies, be sure not to add salt to this. I made that mistake, and it was too salty even for a salt-oholic like me. Other than that, it was great. I used a 9x13 dish (size wasn't specified), and even though I had more than 2c potatoes, it wasn't enough to sufficiently cover the mixture. I used about 1c of shredded cheddar, and that was a good amount. Instead of carrots and peas, I used gr beans and corn (didn't feel like cooking up 1/2 c carrot just for the dish). A good meal, and a great way to use up leftovers.

annlouise October 14, 2004

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