Shepherd’s Pie with Leftover Pot Roast

🧂 Ingredients

• 1 large onion. diced
• 2 tbsp butter
• 2-3 cups shredded pot roast
• 2 cups beef gravy

  (leftover, canned or prepared from a mix)
• 1 12 oz. bag frozen peas and carrots
• 2 cups mashed potatoes
• 1 egg
• salt and pepper, to taste

Instructions

• 1 Preheat oven to 400 degrees Fahrenheit.
• 2 Saute onion in butter until tender. 
• 3 Add the shredded beef, gravy, peas and carrots.
• 4 Heat through and season with salt and pepper to taste.
• 5 Pour into a 9×13 greased casserole dish.
• 6 Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
• 7 Bake at 400 degrees for approximately 30 minutes, until bubbly.

Nutrition Info