Shepherds Pie
By khojnicki
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Ingredients
- 1 tsp. canola oil
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1 leek, cleaned and chopped
- 8 oz. mushrooms, sliced
- salt and pepper to taste
- 2 cups leftover beef stew or pot roast
- 1/2 cup beef gravy (either leftover or from a jar)
- 2 cups leftover mashed potatoes or Simply Potatoes
- 3 cloves minced garlic
- 1/4 - 3/4 cup Panko bread crumbs (or fresh bread crumbs)
- 1/4 cup grated Parmesan
- 1 Tbsp. butter, cut into small pieces
Details
Adapted from suite101.com
Preparation
Step 1
Preheat oven to 350 degrees. Heat oil in a large (12-inch) skillet. Add carrots, celery, leek and mushrooms. Saute until vegetables are softened, about 5 minutes. Add salt and pepper to taste. Add beef stew (with vegetables is fine too) or pot roast and gravy. Cook until heated through, about 5 minutes. Pour into a 10-inch pie plate.
Warm potatoes in microwave 1 minute. Stir in garlic. Spread over beef mixture, smoothing top with a spatula. Sprinkle bread crumbs and Parmesan on top. Dot with butter. Bake 10-15 minutes, just until top browns.
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