With the leftover 4 lbs of mashed potatoes I made Ham & Cheese Croquettes (click here for link to recipe) and I still had enough for this recipe. If you have pre-made leftover mashed potatoes with really is simple even though the ingredient list looks long. Doctor up your mashed potatoes with a bit of garlic powder and black pepper if needed. I have included a recipe for mashed potatoes if needed.
Verdict: Simple, classic, and comforting. On a cold winter night this hits all the right spots. Creamy, cheesy, and savory all at once it was delicious.
Leftover Mashed Potatoes: Cheesy Shepherd's Pie
- 1 lb. lean ground beef
- 1/2 cup chopped onion
- 3 tablespoons all purpose or unbleached flour
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock
- 2 tablespoons olive oil
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced finely
- 2 tablespoons all purpose flour
- 2 cups frozen mixed vegetables (corn, beans, peas & carrot mix
- 1 1/2-2 cups sharp cheddar cheese, grated
- 1 1/2 – 2 lb. russet potatoes, peeled and cut into 1″ cubes
- 8 tablespoons butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef to the skillet and break it apart with a spoon. Add the parsley, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Drain any excess fat from the pan.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour. Stir until well incorporated and no lumps remain.
- Add the beef stock and frozen veggies. Bring the liquid to a boil then reduce to simmer. Heat for 5 minutes stirring occasionally. DO NOT BOIL.
- Taste and adjust spices to your liking. Set the meat mixture aside. Preheat oven to 400 degrees.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Taste and adjust spices.
Assemble the casserole.
- Pour the meat mixture into a 9×9 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 5 minutes before serving.