Who doesn’t love a good shepherds pie, especially in the winter! But I admit I don’t often make it with the usual beef or lamb stuffing. I mainly prepare this pie whenever I got some leftover roast or cooked meat in my fridge.
Shepherds Pie with Leftover Roast Meat
This recipe is a great way to turn those 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!
I always keep a little 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. Who doesn’t?
Instead of serving the shepherds 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.
Do you love meat and potato pies like this one?
Then also check out my lamb parmentier casserole! It’s a similar pie but I’d call it a French version of a classic shepherd’s pie. It contains shredded lamb roast instead and also creamy potato mash.
Another excellent dinner made with leftovers!
Dig in and enjoy!
- 9 oz leftover cooked meat (250 g)
- 1 lb floury potatoes (450 g), chopped
- 2 oz frozen green peas (55 g)
- 2 oz fresh carrots (55 g)
- ½ small onion chopped
- 4 large garlic cloves peeled
- 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
- Transfer the chopped potatoes to a large and high pan, add a peeled garlic clove and fill it with water. Season with a pinch of salt.
- Place the potatoes over medium-high heat and bring them to a boil. Cook the potatoes until tender and then drain them. In the meantime chop the remaining garlic. Add this together with the bay leaves, onion and olive oil to a large saucepan.
- Place this over medium heat and gently fry the garlic and onion for 3 minutes. Then add the chopped carrots and frozen peas.
- Stir and season with pepper and salt. Fry the vegetables for 4 minutes. In the meantime shred the cooked meat up.
- Then add it to the cooked vegetables.
- Stir and pour in the beef stock (and red wine if using).
- Bring it to a boil, then cover the pan and simmer it all for 8 minutes. Then add the sauce thickener. Check the seasoning and add extra pepper or salt.
- Remove the bay leaves. Drain the cooked potatoes once tender. Then add the butter and milk. Season with pepper, salt and nutmeg to taste.
- Mash the potatoes. Transfer the cooked meat to a baking dish and top with the mashed potatoes.
- Grill the shepherds pie for a couple of minutes until the potato mash is golden. Serve hot.