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Pot Roast Shepherd's Pie
Andre Lewis

Pot Roast Shepherd's Pie

Technically this is a cottage pie because the filling is beef, but the leftover-roast treatment is the part that matters. Peas, carrots and gravy turn ragged pieces of beef into a cohesive filling. Warm potatoes spread easily and keep the short crockpot finish from cooling the whole casserole.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup warm whole milk
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 tablespoons tomato paste
  • 2 cups beef gravy
  • 2 pounds cooked pot roast chopped
  • 1 cup frozen peas

Method
 

  1. Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain, mash with the butter, warm milk, 1/2 teaspoon salt and 1/4 teaspoon pepper, and keep warm.
  2. Heat the oil in a skillet. Cook the onion and carrots for 7 minutes, then stir in the tomato paste for 1 minute.
  3. Add the gravy, cooked pot roast, peas, remaining salt and pepper. Bring just to a simmer and transfer the mixture to a buttered slow-cooker insert.
  4. Spread the warm mashed potatoes evenly over the beef. Cover with a clean kitchen towel under the lid to catch condensation.
  5. Cook on high for 60 to 75 minutes, until the filling bubbles at the edge and the center reaches 165°F. Remove the lid and towel and rest for 10 minutes before serving.