Shepherds Pie from Leftover Pot Roast | Recipe Cart | Recipe Cart

Name: Shepherds Pie from Leftover Pot Roast | Recipe Cart | Recipe Cart
Ingredients: 1 1/2 pounds potatoes, peeled and boiled (about 4 medium see note); 2 tablespoons butter; about 1/4 cup milk; 1 teaspoon salt & 1/4 teaspoon pepper or to taste; 3 tablespoons butter; 1 onion, diced; 2 carrots, in small dice, about 3/8ths; 2 stalks celery, diced; up to 2 1/2 tablespoons flour; up to 2 1/2 cups beef broth; salt and pepper to taste; 1 teaspoon Worcestershire sauce, optional; splash of red wine, optional; about 2 cups leftover pot roast, cut in 1/2″ chunks & any gravy leftover from the pot roast; 1/2 cup frozen peas; 1 tablespoon melted butter to brush on top of potatoes

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Save money with this frugal Shepherds Pie using leftover pot roast. Easy recipe yields 6 servings in 45 mins, costing just $6.39/serving. Perfect for using up leftovers!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1 1/2 pounds potatoes, peeled and boiled (about 4 medium see note)
2 tablespoons butter
about 1/4 cup milk
1 teaspoon salt & 1/4 teaspoon pepper or to taste
3 tablespoons butter
1 onion, diced
2 carrots, in small dice, about 3/8ths
2 stalks celery, diced
up to 2 1/2 tablespoons flour
up to 2 1/2 cups beef broth
salt and pepper to taste
1 teaspoon Worcestershire sauce, optional
splash of red wine, optional
about 2 cups leftover pot roast, cut in 1/2″ chunks & any gravy leftover from the pot roast
1/2 cup frozen peas
1 tablespoon melted butter to brush on top of potatoes