Down Home Shepherd's Pie

"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!"
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Ready In:


  • 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


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

Questions & Replies

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  1. 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.


2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)
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