Ingredients
For the Mashed Potatoes:
- 4 potatoes
- 2 tablespoons butter
- 1/4 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
For the Shepherd’s Pie:
- 3 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 1/2 tablespoons flour
- 2 1/2 cups beef broth
- salt and pepper to taste
- 1 teaspoon Worcestershire sauce, optional
- splash of red wine, optional
- 2 cups leftover beef, cut in 1/2″ chunks & any gravy leftover
- 1/2 cup frozen peas
- 1 tablespoon melted butter to brush on top of potatoes
- Grated cheese to serve
45 mins
10 mins
Serves: 8
Method
- Boil the potatoes until soft then drain the water. While the potatoes are still hot, mash them. Add 2 tablespoons of butter, milk and continue to mash. Add salt and pepper. The mash should be stiff and heavy but a texture that is spreadable. Add a little more milk if needed. Cover to keep warm while the rest of the dish is assembled.
- In a 10-inch ovenproof skillet, heat three tablespoons of butter over medium heat. Add the onions, celery, and carrots, and stir. Continue to cook, stirring often, until softened, for about 8 to 10 minutes.
- Sprinkle the flour for gravy you need. Stir for about 2 minutes until flour begins to appear dry and incorporated. Add the broth and stir, bring to a simmer, and cook for several minutes until thick enough to coat the back of a spoon. Add any additional leftover gravy and heat through. Taste and add Worcestershire sauce, a splash of wine, salt, and pepper to taste.
- Gently stir in leftover beef, sprinkle with peas, top with mashed potatoes and cheese. Brush with the melted butter and place in oven to heat through, for about 20 minutes. When it is ready; the gravy will probably be bubbling up around the edges of the pan.
- Remove from oven and either serve immediately or put in the fridge for it to be served later in the week.
