Leftover Pot Roast Shepherd's Pie

By Addie

Yesterday's dinner was Pot Roast with Vegetables and luckily there are many different things you can do with the leftovers. There's roast beef sandwiches, stew, soups, fajitas and my new favorite, shepherd's pie.

Ingredients

• 1 large onion, quartered and sliced
• 2 tablespoons butter or margarine
• 2 cups diced leftover roast beef
• 2 cups brown or beef gravy, leftover or
• 2 packages beef gravy mix, prepared
• 1/2 cup sliced or diced cooked carrots
• 1 cup frozen peas, cooked
• Salt and pepper, to taste
• 1 egg yolk
• 2 cups leftover mashed potatoes

Preparation

Step 1

Melt butter in a heavy skillet over medium heat; add onions. Sauté onions until tender; add diced beef, gravy, carrots, and peas. Heat through; season with salt and pepper, to taste. Transfer to baking dish.

Beat the egg yolk into potatoes and spoon potatoes over the shepherd's pie meat and vegetables (press potatoes through a pastry tube, if desired). Bake shepherd's pie at 400° for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.

From Diana Rattray at Southern U.S. Cuisine