Shepherd Pie With Leftover Roast Beef And Potatoes By Paula Deen Recipes

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THE SUPREME SHEPHERD'S PIE

This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.

Provided by Sunny

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4



The Supreme Shepherd's Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
  • Bake in preheated oven for 1 hour, until potatoes are browned.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g

1 pound leftover roast beef, cubed
2 onions, thinly sliced
½ cup homemade beef gravy
4 cups mashed cooked potatoes

SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES BY PAULA DEEN

I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.

Provided by diner524

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9



Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen image

Steps:

  • Preheat oven to 350 degrees F.
  • Beef Layer:.
  • In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
  • Biscuit Layer:.
  • Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
  • Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

Nutrition Facts : Calories 371.3, Fat 17, SaturatedFat 8.4, Cholesterol 31.8, Sodium 1096.6, Carbohydrate 48.2, Fiber 2.9, Sugar 6.6, Protein 7.7

1 small onion, peeled and chopped
6 tablespoons butter, divided
1 1/2 lbs pot roast, cubed (leftover)
3/4 cup gravy, leftover
salt and black pepper
3 cups mashed potatoes, leftover
1 1/2 cups milk
2 cups biscuit mix, instant
1 1/2 cups corn, prepared according to package directions (or mixed vegetables)

SHEPHERD' PIE (LEFTOVER POT ROAST)

I had left over pot roast (made with a chuck roast), baby carrots and potatoes. I wanted to do something with it other than a sandwhich... so this Shepard's Pie was my fix. I also didn't have enough gravy for the filling so I sub'd a can of cream of celery. We aren't big peas fans so we went with iron rich Spinach instead. You don't have to do much seasoning and the whole dish is ready in about 30 minutes!

Provided by JinB1316

Categories     Roast Beef

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13



Shepherd' Pie (Leftover Pot Roast) image

Steps:

  • Pre-heat oven 350*.
  • Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
  • Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
  • Add Soup and Milk and heat until bubbling, about 5 minutes.
  • Move mixture to pie/baking dish.
  • Topping: Microwave leftover potatoes for 5-7 minutes on high.
  • Add in butter and milk and mash with potato masher/ fork.
  • Add more milk/ butter until you reach desired consistency for mashed potatoes.
  • Season with Onion Power, S&P to taste.
  • Spread mashed potatoes over filling in pie/baking dish.
  • Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.

Nutrition Facts : Calories 165.8, Fat 11, SaturatedFat 3.7, Cholesterol 16.1, Sodium 569.4, Carbohydrate 14.4, Fiber 2.7, Sugar 1.9, Protein 3.8

8 ounces pot roast (shredded)
1 cup baby carrots (rough chop)
1 (10 3/4 ounce) can cream of celery soup (or use left over gravy)
1/2 cup milk (omit if using gravy)
10 ounces frozen leaf spinach (thawed)
2 garlic cloves (rough chop)
3 tablespoons olive oil (evoo)
2 -3 cups potatoes, cooked (yukon gold with skins)
2 tablespoons butter
1/2 cup milk
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper

SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES

I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.

Provided by Lynn Dine

Categories     Casseroles

Time 1h10m

Number Of Ingredients 9



Shepherd Pie With Leftover Roast Beef and Potatoes image

Steps:

  • 1. Beef Layer: In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
  • 2. Biscuit Layer:. Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
  • 3. Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

1 small onion, peeled and chopped
6 tablespoons butter, divided
1 1⁄2 lbs pot roast, cubed (leftover)
3⁄4 cup gravy, leftover
salt and black pepper, to taste
3 cups mashed potatoes, leftover
1 1⁄2 cups milk
2 cups biscuit mix, instant
1 1⁄2 cups corn, prepared according to package directions (or mixed vegetables)

SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES

Make and share this Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10



Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes image

Steps:

  • Preheat oven to 350°F.
  • Pot Roast Layer:.
  • In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
  • Potato Layer:.
  • Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
  • Biscuit Layer:.
  • Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
  • Spray a 9x9x2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 lbs leftover pot roast, cubed
salt
black pepper
8 -10 medium new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or 1 1/2 cups mixed vegetables, prepared according to package directions

SHEPHERD PIE

Make and share this Shepherd Pie recipe from Food.com.

Provided by Ruth Tisdale

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Shepherd Pie image

Steps:

  • Scramble the ground beef in a large skillet.
  • Add the onions, celery, green beans and carrots and heat for about three minutes.
  • Sprinkle the black pepper and granulated garlic over the mixture and stir inches.
  • Continue heating on medium-low heat until the veggies start to soften.
  • I cooked about 10 to 12 minutes.
  • Add the prepared brown gravy and stir.
  • Mixture should be thick. If the mixture is runny add 1 TBS of flour and stir in and heat till bubbly.
  • Remove from heat and pour into a casserole dish sprayed with a cooking spray.
  • Pour the meat and veggie mixture into the dish.
  • Top by spoonfuls with the mashed potatoes. Slightly smash and spread the potatoes out.
  • Top with cheese and bake in the oven at 400* for about 16 minutes. Cheese will be complete melted.

Nutrition Facts : Calories 535.9, Fat 24.3, SaturatedFat 11, Cholesterol 128.4, Sodium 1108, Carbohydrate 33.9, Fiber 4.3, Sugar 5.2, Protein 44.3

1 1/2 lbs lean ground beef
1 cup diced carrot
1/2 cup diced celery
1/4 cup diced onion
1 cup diced green beans (I used fresh but you can use frozen or canned)
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1 1/2 cups prepared beef gravy
2 1/2 cups mashed potatoes
1/2 cup shredded monterey jack and cheddar cheese blend

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