Menu Enter a recipe name, ingredient, keyword...

Shepherd's Pie


Leftovers are put to use in this delicious casserole.

Rate this recipe 4/5 (5 Votes)


  • Leftover mashed potoes or 1 can Mashed Potato flakes
  • 1 Egg
  • 2 Cups leftover beef or fry 1 lb. of ground beef
  • Leftover gravy or 1 jar of beef or onion gravy
  • 1 jar whole stewed onions (optional)
  • 1 can stewed tomatoes
  • 1 Cup leftover carrots
  • 1 Cup leftover peas
  • Shredded Colby cheese


Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Prepare potato flakes according to package directions, decreasing liquid content slightly and adding 1 slightly beaten egg. Set aside. Stir in gravy. Add beef, tomatoes, onions, carrots and peas. Season to taste. Turn into 1 1/2 qt. casserole dish. Sppon by heaping tablespoons the potato mixture onto meat and gravy mixture. Top potato mixture with Colby Cheese. Bake at 425 degrees until gravy boils and potatoes are a light golden brown.

You'll also love

Chef Tips and Tricks

VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Shepherd's Pie Shepard's Pie