Stretch Your Meal Dollar: Pot Roast Shepherd’s Pie – Make Once, Serve Twice

There is nothing I like more than making a big meal and having it stretch out to two, three, or four additional dinners. Not only am I forcing my creative cooking ideas to work overtime, it’s also easy on the family food budget, which takes a beating trying to keep the bottomless pit of our teenage son full.

A pot of our traditional Sunday spaghetti sauce can last through pasta, lasagna, chicken, or eggplant parmesan; risotto or pizza. Roasted chicken makes for perfect pasta, pot-pies, soup, or chicken salads – the possibilities for stretching larger dishes are endless.

 One of our favorite recent discoveries was making the Pioneer Woman’s Pot Roast recipe into another meal or two and with tasty results!

PW’s Pot Roast is one of the best I’ve ever made and stands as a classic just on its own. But with only three meat eaters in a house of four, we have left overs every time. I love to make hot Roast Beef sandwiches as one meal, but the last time I made the recipe I tried something new; Shepherd’s Pie!

This could easily be made into a potpie; however my family has a hunger for mashed potatoes, so I opted to try this new recipe.

                

Shepherd's Pie with Left over PW Beef Stew

You will need:

  • Left Over Pot Roast- such as Pioneer Woman’s, ingredients chopped in bite-sized pieces
  • 4-5 medium potatoes, cubed
  • 1 pkg. frozen peas
  • ½ stick butter, plus 2 Tbsp. butter
  • ½ cup half & half (or milk)
  • ¼ cup flour
  • 1 cup shredded cheddar cheese

{ MORE: 5 Tantalizing Taco Recipes You Can Totally Make in the Crockpot }

How to Make:

Preheat oven to 375 degrees.

Cook potatoes in boiling water until soft; mash with ½ stick butter and ½ cup half & half (or milk) add cheddar cheese and stir. Add salt & pepper to taste. Set aside.

               

Remove pot roast and vegetables from liquid. Place into a 10 inch iron skillet or 2 Qt baking dish, add peas.

In medium pot, melt 2 Tbsp. butter. Whisk in ¼ cup flour and stir constantly to make rue. When mixture resembles a paste, slowly add pot roast liquid. Continue to whisk. Bring to a boil to thicken, approx. 4-5 minutes.

 

                

Pour gravy over ingredients in baking dish and stir gently.

                

Top with mashed potatoes and spread to edges in order to seal.

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Bake in preheated oven for 25-30 minutes.  

Remove and let stand 5 minutes. Serve with side salad and you're all set with a fantastic meal that started with leftovers! 

{ MORE: Check Out These Ultra-Quick, Ultra-Healthy, Ultra-Delicious Frozen Dinner Ideas }

Do you have cost saving ideas for left overs? Please share in comments below.

 

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Stretch Your Meal Dollar: Pot Roast Shepherd’s Pie – Make Once, Serve Twice

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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