Sauté 1/4 cup (13 g) fresh or frozen onion, chopped in.

Shepherd's pie recipe using leftover roast beef. You can also make either pie from minced raw meat. The crust is buttery mashed potatoes covered with cheese, then bites of roast beef with carrots and peas covered in your best gravy. Transfer lamb shanks to a plate.

When a recipe calls for a pan or cookie sheet to be greased, just pull one out and use it. Season with salt and pepper, to taste. Web using leftover roast beef to make freezer friendly shepard's pie is a great way to reduce food waste, and add variety to using up leftovers!

Bring the mixture to a boil, then reduce the heat to a simmer until the lentils are tender and most of the liquid has been absorbed. Web preheat oven to 350 °f. If you have leftover pumpkin puree, add it to a pot of chili.

Spread the mashed potatoes over the ground beef and vegetable mixture. Both were originally ways of using up leftover roast meat by chopping it finely, mixing with stock or gravy and reheating with a good layer of mashed potato on the top. Combine biscuit mix and 1 1/2 cups of milk.

Stir in the flour, followed by the stock. What sets shepherd’s pie apart from pot pie is the lack of crust and addition of mashed potatoes. Web peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor).

Web 500g leftover roast lamb, or 800g raw minced lamb, hogget, mutton or goat, preferably shoulder, but not lean (or even beef mince if you can’t get hold of any of those) 2 tbsp beef dripping, or. Preheat the oven to 180c/350f/gas 4. Season with salt and pepper, to taste.