Leftover Mashed Potatoes: Cheesy Shepherd’s Pie

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

  • Servings: 6-8 large
  • Difficulty: easy
  • Print


  • 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

Potato Topping:

  • 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


  1. 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.
  2. 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.
  3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  4. Add the flour. Stir until well incorporated and no lumps remain.
  5. 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.
  6. Taste and adjust spices to your liking. Set the meat mixture aside. Preheat oven to 400 degrees.
  1. 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.
  2. 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.
  3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  4. Taste and adjust spices.

Assemble the casserole.

  1. 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.
  2. 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.

2 Comments Add yours

  1. Gail says:

    Mmmm. Deliciousness. 😋🍃


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