Roast beef dinner leftovers
#100daysofcooking, Recipes

Meat-and-potato pie: A roast beef redux on Day 44

Shepherd’s Pie

In the spirit of Throwback Thursday, we’re going to revisit a meal from the past.

Specifically: the leftovers from Sunday’s roast beef dinner.

Both Dan and I are big fans of last night’s leftovers for lunch, breakfast or dinner. But our limits are stretched after family dinners when we’ve cooked more (sometimes by quite a lot) than needed.

We did our best with the roast and vegetable remainders on Monday and Tuesday. On Thursday, we still had a decent chunk of roast remaining, plus a healthy helping of mashed potatoes and a splash of gravy.

Enough is enough.

In retrospect, I don’t know why I even bothered to search for ideas since the answer was the ultimate #tbt: Shepherd’s Pie, just like mom used to make.

We based our prep on this Monday’s Leftovers recipe found on the Popsugar website. The addition of fried onions is a great way to add some extra flavour. Plus, the smell of frying onions is pretty glorious.

If you want to kick it up a notch more, add a whack of horseradish. A “whack” might be one to two tablespoons, depending on how much you enjoy the resulting horseradish rush.

Kitchen Castoffs used

Sunday dinner leftovers: roast beef, mashed potatoes and gravy

Shepherd's Pie
Leftovers from a roast beef dinner turn into Shepherd’s Pie

This is how we did it


  • 1 onion, quartered and sliced
  • 2 tbsp butter
  • 2 cups leftover roast beef, diced.
  • 2 cups gravy, leftover or from a package
  • 1/2 sliced or diced cooked carrots
  • 1 cup frozen peas, or mixture of peas and corn
  • Salt and pepper
  • 1 egg yolk
  • 2 cups leftover mashed potatoes
  • 1/2 tsp paprika


When dicing the beef, don’t forget to remove the string. Yes, I forgot.

Melt butter in a skillet, then add the onions and saute until tender. Add the beef, gravy, and vegetables, season with salt and pepper to taste, and heat through. If adding horseradish, I would stir it in during this step.

In a bowl, beat the egg yolk into the mashed potatoes until smooth.

Put the beef mixture into a casserole, and top with a layer of mashed potatoes. Sprinkle paprika over the top. Bake at 400 degrees for about 30 minutes, or until the potatoes are browned and the gravy is bubbling.

Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.

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