Staying on Budget

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Shepherds Pie

Shepherds Pie recipe is made with leftover roast beef and frozen vegetables. I like to serve it with a warm piece of bread and a side salad.

Shepherds Pie is by far my favorite way to use leftover roast. It is definitely a comfort meal that hits the spot every time. I make the gravy from drippings from the roast. 

You can substitute the leftover roast with ground beef if you prefer.  I like to experiment with this dish by adding different seasonings such as rosemary to or thyme to the gravy for even more flavor. One time I added hot sauce to the mashed potatoes for an extra zing. 

Stove Top and Oven

Recipe serves: 4

Serving size: 1/4 of dish

Total time: 1 hour 

Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices.

Pantry & Spices

  • 1 pound butter
  • flour
  • olive oil
  • season all salt
  • red pepper flakes


  • 1 bag potatoes
  • 1/2 gallon milk
  • 1 - onion
  • 1 garlic bulb
  • 12 oz frozen mixed vegetables
  • 2 cups Leftover Shredded Roast Beef

Tip from me

This dish will produce a lot of dishes but it is not dauting if you clean up the kitchen while the Shepherds Pie is baking. 

Let's prep!

Let's cook!

  1. Complete the prep from prep tab above.
  2. Boil or steam potatoes until fork tender. Do not discard cooking liquid. Scoop potatoes out of the liquid or remove from steamer basket into a large bowl.
  3. Preheat oven to 350° F.
  4. Bring the water back to boil. Steam or boil frozen vegetables for 3 minutes.
  5. Meanwhile add to the potatoes and cooked garlic:
    • 2 tablespoons of butter
    • 1/8 cup milk
    • 1/4 teaspoon season all salt
    • 1/2 teaspoon pepper
    • mash them then set aside.
  6. Strain the vegetables and set aside.
  7. Gravy; Use the same pan as the potatoes add:
    • ¼ cup butter and melt.
    • Add flour stirring for 2 minutes until thick and brown.
    • While stirring slowly add beef broth and keep stirring until thick.
    • When you run your finger across the back of the spoon you will see a clean line. Turn off heat.
  8. In a large sauté pan add 1 teaspoon olive oil and onion until tender.
  9. Add chopped beef, vegetables, and gravy. Mix everything together.
  10. If your pan is oven proof at 350° F spoon potatoes on top of the mixture.
    • If your pan is not oven proof then add the beef mixture to the bottom of a
      casserole dish.
  11. Place in oven for 30 minutes. Enjoy!

This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 2

This recipe is best with left over beef roast. Check out our recipe for Crock-pot Beef Roast with Gravy

Side Options

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