Easy Leftover Shepherd's Pie
Easy Leftover Shepherd's Pie recipe
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beef
leftover, cut small |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 ½ | cups |
gravy
leftover |
|
| 6 |
onions
leftover |
|
|
| 1 | cup |
carrots
leftover |
|
| 1 | cup |
green peas
|
|
| 2 | cups |
mashed potatoes
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beef
leftover, cut small |
*
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 591 | ml |
gravy
leftover |
|
| 6 | each |
onions
leftover |
|
| 237 | ml |
carrots
leftover |
|
| 237 | ml |
green peas
|
|
| 473 | ml |
mashed potatoes
|
|
| 1 | each |
eggs
|
|
Directions
Toss beef in flour; brown in oil. Add gravy and veggies; heat.
Pour into a greased 1½ qt. casserole dish. Mix potatoes and egg. Spoon over meat mixture.
Bake at 425℉ (220℃) for 30 minutes or until gravy bubbles and potatoes are browned.
