I had left over pot roast (made with a chuck roast), baby carrots and potatoes. I wanted to do something with it other than a sandwhich... so this Shepard's Pie was my fix. I also didn't have enough gravy for the filling so I sub'd a can of cream of celery. We aren't big peas fans so we went with iron rich Spinach instead. You don't have to do much seasoning and the whole dish is ready in about 30 minutes!

Ingredients

8 serv.

Filling
pot roast (shredded)↗8 ounces
baby carrots (rough chop)↗1 cup
cream of celery soup (or use left over gravy)1
milk (omit if using gravy)↗1⁄2 cup
frozen leaf spinach (thawed)↗10 ounces
garlic cloves (rough chop)↗2
olive oil (evoo)↗3 tablespoons
Mashed potato topping
potatoes, cooked (yukon gold with skins)↗2 -3 cups
butter↗2 tablespoons
milk↗1⁄2 cup
onion powder↗2 teaspoons
salt↗1 teaspoon
pepper↗1 teaspoon

Step-by-step instructions

1
Pre-heat oven 350*.
2
Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
3
Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
4
Add Soup and Milk and heat until bubbling, about 5 minutes.
5
Move mixture to pie/baking dish.
6
Topping: Microwave leftover potatoes for 5-7 minutes on high.
7
Add in butter and milk and mash with potato masher/ fork.
8
Add more milk/ butter until you reach desired consistency for mashed potatoes.
9
Season with Onion Power, S&P to taste.
10
Spread mashed potatoes over filling in pie/baking dish.
11
Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.

Source: food.com

Original recipe ↗

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