Family members love to make this filling beef and vegetable stew in the slow cooker. If you do have leftovers, it also forms the foundation of a fantastic beef soup.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 1 casserole |
Ingredients
- 1 pound leftover roast beef, cubed
- 2 onions, thinly sliced
- ½ cup homemade beef gravy
- 4 cups mashed cooked potatoes
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
- Bake in preheated oven for 1 hour, until potatoes are browned.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 863 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I added fresh mushrooms. Delicious and easy receipe for leftovers. I used a packaged gravy mix. Added cheese ti top at end
Enjoyed the recipe, added some chopped up carrots and seasoned up the potatoes a bit!
Love this have made it 3 times now. The only thing I do different is adding vegetables, corn and green beans. Such a great way to use leftover roast beef!
Very good indeed. I agree with the comments about sautéing the onions and I also added some sautéed mushrooms. And leftover peas. Restaurant quality.
I usually spend way too much buying frozen Shepherds Pie to keep on hand for quick dinners. Now I use this recipe, sometimes adding veggies and sometimes not, and freeze in a casserole dish, minus potatoes. I just whip up potatoes and add halfway through when I pop in the oven, 375° for 50 minutes. I’d love to do the potatoes ahead to freeze too, but not sure they freeze well outside of commercial freezing. Has anyone tried?
I followed the recipe as written. It was delicious.
Great ways to use leftovers.
This was so good. The roast was even more tasty then the first time around.
Becoming a family favorite, I added mushrooms, veggies and we top it with cheese right out of the oven.
Excellent base recipe, and just what I was looking for! I used ground beef and mixed in a pkg of frozen, chopped spinach (thawed) along with chopped onions and a can of mushroom gravy. Topped with mashed potatoes, baked and delish!
The onions definitely need to be sauteed prior to putting them into the dish. Even after one hour in the oven, they weren’t cooked enough. I also incorporated some frozen mixed vegetables for some color.
I added frozen veggies on the bottom instead of onions, and cheddar cheese on top. Delicious! What a great way to use left over roast beef.
I only used 1 onion and fried it in butter to make sure it was cooked enough for us. Potatoes were crispy outside and nice and steamy inside. Hubby said it’s a keeper ! I’ll be using this for my leftover roast beef from now on. I will however cook a little extra gravy so I have enough extra for this recipe.
Did I make it? Yes. Did I follow directions? Of course not. Left over steak from a BBQ. I only had 1/2 an onion so I used beefy onion soup mix and a can of mushrooms and a partial pkg of frozen peas. I loved my version. I’ll do it again with fresh mushrooms and it could have used more steak next times
I didn’t have the same quantities or ingredients as you, so I modified this a bit. I only had a little leftover roast beef, and only 2 people were eating. I cut up the roast beef pieces and put it on the bottom of 2 ramekins. I didn’t have onions, but I did have frozen corn so I put that in next with gravy on top. For the potatoes I didn’t want to leave them plain, so I made my smashed potatoes with sour cream, garlic, butter, milk, chives and seasonings. Then I added cheese on top. I obviously had to reduce the cooking time since I was making a smaller amount, I only cooked it for 15 mins. I loved this recipe and would definitely make it again. The only thing I’d change would be to add cheese to the potatoes. Loved the concept for this recipe.
couldn’t eat it, onions were raw after an hour and fifteen minutes and potatoes were dried out. What a waste of good leftover roast beef!
This is my go-to Shepherd’s Pie and then I add any leftovers I have for extra vegetables!
I added extra gravy, loads of mushrooms and beans…. It was definitely a save!
Added a bit more salt and used frozen veggies instead of carrots but a delicious quick meal.
A yummy and delicious way to use the pot roast leftovers! I didn’t measure, but used all the leftover pot roast, stirred in the leftover cooked carrots, frozen peas and as suggested by another a can of creamed corn. Topped with a layer of sliced red onion and then poured all the left-over gravy on top. For easier spread-ability, I warmed up the left-over mashed potatoes and layered on top. And for extra yumminess, sprinkled shredded cheese on top. Cooked for an hour with tin foil (I sprayed cooking spray on tin foil to prevent sticking). This tasted better to me that the pot roast did the previous day.
Excellent recipe with a couple of modifications suggested by other reviewers. I sauteed the onions before putting them on and then made the dish into individual casserole dishes so I could add sauteed mushrooms to mine (dh hates them). Because I’m on a low salt diet, I used some homemade chicken stock in place of canned beef gravy and it worked great. This recipe lends itself to lots of personalization depending on taste and using individual casserole dishes made it over the top for us.