You know that Weeknight Roast Beef I told you about recently? Well, this BBQ Roast Beef Shepherd’s Pie is one of my favorite ways to use up some of those delicious roast beef leftovers.
Well, technically I suppose this should be called a Cottage Pie since it uses beef and not lamb but we’ll just go with it.
An added bonus of this recipe…it’s a way to use up the leftover mashed potatoes from the Weeknight Roast Beef supper as well!
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Not only that, but since I’m not a frequent pie baker, I feel like I’m getting some use out of my glass pie pan with this recipe.
This concoction came about from a craving for shepherd’s pie, something I don’t make often since there are too many veggies included in a traditional recipe for the husband to even consider trying. So I got to thinking, how could I make a shepherd’s pie with flavors and ingredients he would enjoy?
Well, we happened to have leftover roast beef in the fridge and he adds BBQ sauce to just about everything – burgers, casseroles, even plain potatoes chips – so I figured by dowsing the roast beef with our favorite BBQ sauce, I would have a pretty fair shot of his taste buds’ approval.
These particular leftover mashed potatoes were loaded with cream cheese, butter, garlic powder and heavy cream. To prepare the leftover mashed potatoes for the pie, I added a little more cream and warmed them in the microwave so they would easily spread on top of the meat mixture.
After layering the elements of the savory pie, I threw it in the oven and waited for the moment of truth.
My picky-eater hubby actually complimented this creation and an unsolicited compliment from him about a new recipe is the equivalent of a five-star Michelin rating in our household.
Do you have any twists on the classic Shepherd’s Pie recipe?
BBQ Roast Beef Shepherd's Pie
This BBQ Roast Beef Shepherd's Pie is the perfect way to use up leftover roast beef and mashed potatoes!
- 2 cups shredded leftover roast beef
- 1/4 cup thinly sliced green, red or yellow bell pepper
- 1/4 cup thinly sliced onion
- 1/2 - 3/4 cup cup BBQ sauce
- 2 cups leftover mashed potatoes
- 2-4 Tbsp. milk or heavy cream
- 1 1/2 cups shredded cheese
- 1 green onion, sliced
Preheat over to 350°F. Spray a 9-inch pie pan with cooking spray and set aside.
Add roast beef, bell peppers and onion to a small bowl and stir to combine. Mix in 1/2-3/4 cup of your favorite BBQ sauce to the roast beef mixture, depending on how saucy you want your pie to be. Spread the mixture into the prepared pie pan.
In another small bowl, add the mashed potatoes and the milk or heavy cream, 1-2 tablespoons at a time. Warm in the microwave for 20-30 second intervals until the mashed potatoes are smooth and spreadable. Top the beef mixture with the mashed potatoes.
Top the mashed potatoes with the shredded cheese. Bake for 15-20 minutes or until heated through.
Top the pie with the sliced green onions. Slice and enjoy!
TIP: I added my onions and bell peppers to the roast beef mixture raw to give the pie a little extra texture. If you would like, soften the veggies by sauteing them in a few teaspoons of oil before adding them to the mixture.
I love this. Greg doesn’t do leftovers…but if I tried this recipe he’d love it! You’re so clever!
I love reinventing leftovers into something new and tasty! I would take this BBQ Shepherd’s Pie over a cold roast beef sandwich any day!
Jen O'Neill says
This looks delicious and I could easily sub a couple things and make this paleo so I could eat it. Nom!
Absolutely! It’s definitely a versatile recipe.