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.
[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