Shepherd's Pie

For Christmas dinner, we had roast beef, mashed potatoes, gravy and glazed carrots. When I looked in the fridge at all those leftovers, one thing brought them all together: shepherd's pie. Now, I'm used to a pie with a tomato-based sauce, but we just used the beef gravy, with a splash of of red wine, to moisten the pie.

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I started by chopping up about a cup or 2 of leftover beef and the remaining 1 cup carrots and heating it in a skillet.

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Next I added 1/2 cup frozen peas and about 1 cup beef gravy. It wasn't quite enough gravy, so I added some water and a splash of red wine, just enough liquid to get everything coated with the gravy. I let this warm a bit, then spooned it into a baking pan. (Come to think of it, I could've baked it in this skillet, just spooning the potatoes over the top.)

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I spread on the potatoes and baked at 350F for 30 minutes, until it was bubbly and hot. I added some shredded Cheddar cheese to the top, then baked 5 minutes more to melt it. Served with a green salad.

Here are recipes for the ingredients that made this:

[link href="" target="_blank" link_updater_label="external_hearst"]The Ultimate Pot Roast

(make gravy, starting with step 2 here, from the drippings)

Cheesy Mashed Potatoes

Kim Walker

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