Leftover beef stew into shepherd's pie
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
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.
* 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.