This is a classic recipe for Shepherd’s Pie, a traditional Irish dinner made with any type of leftover meat but usually beef or lamb, a mix of veggies (usually peas and carrots but any vegetables will do), gravy, and mashed potatoes to top things off. Everything bakes together for a complete one-pan meal. Freezer friendly too.
21ozcanned beef gravy (or use leftover homemade gravy)
1cupmixed diced peas and carrotfrozen or fresh
Optional: 1/4 cup shredded cheddar cheese for cheesy potatoes
Optional: Add 1/4 cup red wine to your gravy for extraflavor
Peel and boil potatoes until soft; drain. Whip potatoes with butter, sour cream, 1 and 1/2 tsp salt, 1/2 tsp pepper and parsley; set aside. *If you want cheesy potatoes, stir in a 1/4 cup of shredded cheddar cheese while potatoes are still hot.
Brown beef in a pan. Add onion and cook until translucent. Add rosemary and thyme then add gravy then salt and pepper to taste pepper. Bring to a boil them remove from heat; stirring frequently.
Microwave peas and carrots in a bowl, just covered with water for 8 minutes then drain water.
Form a thin "pie crust" with the potatoes in two greased 8x8 baking dished or two deep-dish pie pans. Layer in peas and carrots, then layer in cooked beef with gravy. Finish by layering with mashed potatoes sealing the top of the "pie."
You can use a fork to make a pattern in the top if you want, or just smooth the top of the potatoes with a spatula.
Bake at 400˚for about 15-20 minutes or until top or potatoes is golden brown.