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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.1
  • Total Fat: 5.7 g
  • Cholesterol: 32.3 mg
  • Sodium: 1,548.4 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 18.8 g

View full nutritional breakdown of Leftover beef stew into shepherd's pie calories by ingredient
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Leftover beef stew into shepherd's pie

Submitted by: ANGELA3511

Introduction

I make this using leftover beef stew. Simply add a can of peas and carrots and a can of cut green beans to the beef stew, top with instant mashed potatoes and bake until warm and bubbly! For someone who hates leftovers, this is a great way to make tonight's dinner different from last nights!

Note: the nutritional information is based on 1/2 of the beef stew being left to make into shepherd's pie for day 2.
I make this using leftover beef stew. Simply add a can of peas and carrots and a can of cut green beans to the beef stew, top with instant mashed potatoes and bake until warm and bubbly! For someone who hates leftovers, this is a great way to make tonight's dinner different from last nights!

Note: the nutritional information is based on 1/2 of the beef stew being left to make into shepherd's pie for day 2.

Number of Servings: 4

Ingredients

    Beef stew:
    1 lb of lean stew beef, in chunks
    15 large raw baby carrots, cut in half
    1 large bell pepper, diced
    3 stalks of celery, diced
    1 packet of onion soup mix
    1 can of diced tomatoes in juice
    Water to cover the mixture

    There is usually ~ 1/2 of the beef stew above left). To turn it into the shepherd's pie, add:
    1 can of peas and carrots, drained
    1 can of cut green beans, drained
    1 package of instant mashed potatoes (any flavor), prepared

Directions

To make the beef stew:
* Heat a medium skillet to medium high heat and sear the stew beef until just browned on all sides.
* Pour the can of tomatoes with juice into the hot pan and remove from heat. Stir in the onion soup mix.
* Place the veggies in the bottom of a crock pot and top with the meat mixture.
* Add water to cover the top of the meat and veggies, about 1 cup or so.
* Cover and simmer until done, without removing the lid. High: 5-6 hours, Low: 7-8 hours
* Store the remaining beef stew in a large bowl in the refrigerator. For my household (of 2 adults), there is usually about 1/2 left.

To turn into shepherd's pie:
* Add a can (each) of drained peas and carrots and drained cut green beans.
* Pour mixture into a greased (non-stick spray) large cooking dish.
* Prepare the instant mashed potatoes according to the package directions.
* Spread the mashed potatoes over the beef stew mixture.
* Bake at 350 deg. F until the beef stew is warm and bubbly and the mashed potato crust is starting to brown, about 20-25 minutes.

Serve warm and enjoy!

4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user ANGELA3511.






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