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.
Honestly I would recommend building 2 meals around this plan. Have your favorite beef roast, make way too many mashed potatoes, and cook some carrots in butter, adding brown sugar or honey at the end to glaze. The next day, make quickie shepherd's pie.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e20147e11fba70970b-pi" link_updater_label="external" target="_blank"]
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="https://landcruisers.info/Recipes/The-Ultimate-Pot-Roast-Recipe" target="_blank" link_updater_label="external_hearst"]The Ultimate Pot Roast(make gravy, starting with step 2 here, from the drippings)
— Kim Walker