Shepherds Pie from Leftover Roast Beef

4 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.5
  • Total Fat: 3.0 g
  • Cholesterol: 25.6 mg
  • Sodium: 543.8 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 14.5 g

View full nutritional breakdown of Shepherds Pie from Leftover Roast Beef calories by ingredient


this traditional Shepherds Pie is used with those leftovers from Sunday Dinner. A family favorite this traditional Shepherds Pie is used with those leftovers from Sunday Dinner. A family favorite
Number of Servings: 6


    1 cup (or thereabouts) leftover roast beef
    1 cup leftover roasted carrots
    2 cup leftover roasted potatoes
    1/2 cup frozen peas
    (If you have leftover roasted onion feel free to add these to the recipe with little caloric difference.)
    1 cup Leftover gravy add a little water if needed to make up a cup and thin it a little.

    Mashed potatoes....about 2 1/2 cups, for crust...covering the top.


Preheat oven to 350 degrees. Chop up the leftover roast, carrots, potatoes, gravy and (onions if using) put into a saucepan to heat a bit and then add frozen peas. If the gravy is too thick, add about 3-4 T of water.

when heated, put the mixture into a 10" pie pan coated with cooking spray. Top with mashed potatoes and bake in 350 degree oven for 30 40 minutes to heat through.

Number of Servings: 6

Recipe submitted by SparkPeople user PINKGRANNY.

Member Ratings For This Recipe

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    Very Good
    This is a very good recipe. Make sure you make your mashed potatoes thick, I made mine a bit too runny. The 10 inch pie plate wasn't quite big enough, the gravy bubbled out a bit, I'd make sure next time I used a deep dish plate. - 10/8/13

  • no profile photo

    Thanks PINKGRANNY for a most tasty way to use the leftovers. I used pureed cauliflower on the top to economize on the calories instead of the potatoes. All in all, we loved your idea. - 1/30/09

    Reply from PINKGRANNY (1/30/09)
    Thanks! It is so easy too. I'll try the cauliflower too sometime. Thanks for the idea.