Leftover Roast Beef Shepard's Pie (Freezer Friendly)
Using leftover roast beef to make freezer friendly Shepard's pie is a great way to reduce food waste, and add variety to using up leftovers!
Ingredients
- 2 tablespoons butter or olive oil
- 3-4 cups diced, left over roast beef
- 3-4 cups left over mashed potatoes
- 1/2 cup diced onion
- 1 cup diced celery (optional)
- 45g packet of dry gravy mix
- 2-4 cups water start at 2 cups and add to thin out to desired texture
- 2-4 tablespoons flour use this if your gravy doesn't have an added thickener only. General rule is to use 1 tablespoon flour to 1 cup of gravy mix
- 2-3 cups frozen veggies
- salt and pepper to taste
Instructions
- In a medium pot or Dutch oven, heat the butter on medium high heat.
- Once melted, add onion and celery, sauté until onions are translucent.
- Add in your cooked, diced roast beef.
- If using gravy without a thickener, add 2 tablespoons of flour to the pan.
- Add in gravy mix.
- Add water. Let simmer until desired consistency. To thicken, mix 1 tablespoon of flour with water and add to pot. To thin out, add more water.
- Once desired consistency is reached, add frozen veggies. Let simmer for 2 minutes and then remove from heat.
- Assemble your pies in your freezer friendly containers of choice (see above blog post for my suggestions). Add the gravy mixture to the container first, then top with mashed potatoes.
- If enjoying this right away, bake at 375°F for about 20 minutes, until warm throughout.
- If freezing, ensure it is fully cooled before covering and placing in the freezer.
Notes
Nutrition information is an approximate for one, 1 cup cube. If you are tracking macros, I suggest you calculate exact information based on the quantities and brands of ingredients you choose to use.
Nutrition
Serving: 1cup cube | Calories: 320kcal | Carbohydrates: 26g | Protein: 17g | Fat: 18g