Quick Shepherd’s Pie

The ultimate comfort food, quick Shepherd’s Pie! Simple ingredients are used in this recipe, including leftover potatoes turning this meal into an easy meal!

I was so excited to try a new way of making mashed potatoes light and fluffy, and wanted to make sure it would be a crowd pleaser, instead of cutting down the ingredients to feed three, I cooked enough for 10! Needless to say, that bowl of Fluffy Whipped Potatoes looked like it was barely touched!

I try not to have a lot of leftover food because, after a couple of days of packing it up for lunch, it gets forgotten about and ends up being buried behind the juice jug in the refrigerator.

It is only when I notice that my plastic ware seems to be disappearing that I go through the ugly process of peeking into the containers (all while holding my breath :)), dumping out what now is unrecognizable, and then decontaminating the containers!

I’m anticipating lots of folks will have plenty of leftover potatoes after next week because if you are like my family, there are so many different dishes to try, you’ll enjoy a bit of it all, and after a couple of trips back for your favorites, you’ll be done! Plus, stretchy pants only expand so far 🙂

Quick Shepherd’s Pie

These delicious shepherd's pie using leftover potatoes. This meal will be on the table in no time. Pure comfort food in individual serving dishes.

5 from 1 vote

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Course: Uncategorized

Cuisine: American

Keyword: beef, comfort food, dinner, potato

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Servings

Calories: 762kcal

Author: Sandra Shaffer

Ingredients

• 3 cups of leftover mashed potatoes
• 1 1/2 pounds ground beef turkey, lamb or chicken can also be used
• 1 carrot peeled and diced
• 1 onion diced
• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 cup broth I used beef
• 2 teaspoons Worcestershire sauce
• 1/2 cup petite peas
• 1/2 teaspoon paprika
• 2 tablespoons parsley leaves chopped

Instructions

• Position oven racks 6-8 inches from heat of the broiler.
• In a non-stick skillet cook meat with salt and pepper. Break up pieces to a crumble. Add carrot and onion. Cook for about 5 minutes.
• In a separate small saucepan, over medium heat, cook butter and flour together. Once incorporated, whisk in broth and Worcestershire sauce. Continue to cook as the sauce thickens (about 1 minute). Add gravy sauce to meat and vegetables. Stir in peas.
• Fill pie pan or ramekins with meat. Spoon potatoes over meat evenly. Sprinkle the top with paprika and broil until evenly browned. Top with chopped parsley

Notes

Note: I forgot to add my chopped carrots when I cooked this dish!

Nutrition

Serving: 1g | Calories: 762kcal | Carbohydrates: 39g | Protein: 53g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 170mg | Sodium: 848mg | Fiber: 4g | Sugar: 6g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.