Heat oil in a skillet set over medium heat.

Shepherd's pie recipe leftover roast. Web fill a casserole dish with leftover roast turkey, gravy, and mixed vegetables, and lay a buttery dough over the top. Web combine your cream of chicken soup, peppers, onion, diced ham, and minced garlic in a separate mixing bowl. Heat the oil in a large frying pan over a medium heat.

Shred 2 baking potatoes with a box grater or shredding disk of a food processor. Next, pat the edges of the pastry to seal it, and then bake until golden brown. Then mash with a pinch of salt and pepper to taste.

Add pot roast and cook until browned. You’ll love sinking your fork into each bite of this leftover roast beef shepherd’s pie. Web ingredients 1 pound leftover roast beef, cubed 2 onions, thinly sliced ½ cup homemade beef gravy 4 cups mashed cooked potatoes directions preheat oven to 350 degrees f (175 degrees c).

Web heat the oven to 200°c/fan180°c/gas 6. Remove from the oven and leave to cool in the tray. Web for the shepherd’s pie:

Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. It comes together quickly and easily. Season with salt and pepper, to taste.

Season with 1 tablespoon salt. Add the cooked lamb and mint sauce, and season. Web 1 large onion 2 large carrots 3 celery sticks 2 sprigs each rosemary and thyme 1 tbsp flour 300ml lamb or beef stock 1 tbsp tomato puree 2 tbsp worcestershire sauce 1.5kg floury potatoes (eg,.