Recipe: Shepherd's pie
This dish is great for using up leftover roast beef from a holiday meal.
Yield: 4-6 servings
Active Time: 15 minutes
Bake Time: 30-35 minutes
- 2-3 carrots, peeled and sliced
- 1 1/2 cups frozen peas
- 5 cups cubed leftover roast beef
- 2 cups gravy
- 4-plus cups leftover mashed potatoes or potatoes from Twice Baked Stuffed Potatoes filling
1. Preheat oven to 350?.
2. Blanch carrots in rapidly boiling water until just tender. When draining, pour over frozen peas to quickly thaw peas. Combine beef, peas, carrots and gravy.Transfer to (9X12X2-inch) baking dish for 30-35 minutes, or until mashed potatoes are browned and gravy is bubbling.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 26, 2009.