Shredded Beef Shepherd's Pie

This classic casserole recipe is a quick and easy way to turn leftover roast beef into a delicious dinner. Unused mashed potatoes can also be substituted for the packaged variety.

Shredded Beef Shepherd's Pie
Servings: 4 Prep 10 mins Cook 5 mins Bake 350°F 30 mins


  • 2 cups beef broth
  • 2 tablespoons flour
  • 2 1/2 cups shredded pot roast (about 9 ounces)
  • 1 10 ounce box frozen peas and carrots, thawed
  • 1/2 teaspoon dried oregano
  • 1 21 ounce package prepared mashed potatoes (such as Country Crock)
  • Paprika, for sprinkling

Make It

1. Heat oven to 350 degrees F. Coat a 1-1/2-quart casserole with nonstick cooking spray. Whisk beef broth and flour together in a medium-size saucepan. Heat until simmering, about 4 minutes; simmer 1 minute or until thickened.

2. Stir in pot roast, thawed peas and carrots, and oregano. Spoon mixture into prepared casserole.

3. Heat potatoes as per package directions. Spoon over top of meat mixture; sprinkle potatoes with a little paprika. Bake at 350 degrees F for 30 minutes. Let stand 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 389, Fat, total (g): 18, chol. (mg): 61, sat. fat (g): 8, carb. (g): 35, fiber (g): 6, pro. (g): 21, sodium (mg): 1105, Percent Daily Values are based on a 2,000 calorie diet.