Easy Leftover Shepherd's Pie

This is the answer to that container of cooked roast and a cup of leftover gravy hanging out in the fridge. Cubed beef gets a quick toss in flour, browned in a hot pan, then folded into the gravy along with whatever vegetables are kicking around (peas, carrots, onions all work).

A layer of mashed potatoes blanketed across the top crisps and browns into the recognizable shepherd’s pie crown. Mixing an egg into the potatoes is the key step here. The egg helps the topping hold its shape and develop a deeply golden, almost glossy crust as it bakes.

Using leftovers means most of the work is done. The flavors have already mellowed in the fridge, the meat is tender, and the gravy has body. All the oven does is heat everything through and crisp the top.

Serve straight from the casserole dish with a green salad and a slice of crusty bread. Reheats beautifully the next day, too.

Pro Tips

• Score the potato top with a fork in a crosshatch pattern. The peaks brown more deeply.
• Brush the potatoes lightly with melted butter before baking for a richer crust.
• If gravy seems thin, simmer the meat mixture an extra few minutes before assembly to thicken.
• Bake on a sheet pan to catch any bubble-overs.
• No leftover gravy? Use a packet mix or a can of cream of mushroom soup as a stand-in.

Variations

• Use ground lamb for the more traditional Irish shepherd’s pie (with beef it’s technically cottage pie).
• Stir a splash of Worcestershire sauce or a teaspoon of Dijon into the meat mixture for extra savor.
• Top with a layer of grated cheddar in the last 5 minutes for a cheesy finish.