Roast Beef and Mushroom Shepherds Pie

This may not look like a pretty picture-worthy dish, but I promise that it’s a good one!  Sometimes classic comfort foods just hit the spot.  This is another version of Shepherds Pie, similar to the one I posted here, but with a few ingredient changes.

I usually make shepherds pie to use up leftover ingredients, so that’s why you see me using roast beef.  When I make roast, like my Overnight Pot Roast, I like making a lot because I love the leftovers…but after a day or two of those leftovers, if there’s still a good amount left, I generally turn it into Shepherds Pie.

For this version, I had only the roast beef and mashed potatoes as leftovers, but in the fridge, I had a large package of sliced cremini mushrooms.  I decided that Madeira wine would be a delicious flavor boost to both the beef and mushrooms.  Madeira wine is a fortified Portuguese wine that has a dry, smokey, caramelly flavor.  It’s not too sweet and compliments chicken, beef, and mushrooms very well in cooking.

Roast Beef and Mushroom Shepherds Pie

 

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Ingredients

• 4-6 cups leftover roast beef, diced or shredded
• 3 c leftover beef gravy
• 1 pound sliced cremini or button mushrooms
• 1 cup Madeira wine
• 2 T Worcestershire sauce
• 4 c leftover mashed potatoes
• 1 clove garlic, minced
• 1 tablespoon minced fresh thyme
• 2 egg yolks
• 1 t salt, to taste
• ½ t pepper, to taste
• 6 tablespoons butter, divided

Instructions

1. Heat 2 tablespoons butter in a large skillet over medium-high heat; add mushrooms and sauté until golden brown; add garlic and thyme and continue cooking until fragrant. Stir in Madeira wine and Worcestershire sauce and reduce liquid by about half. Add gravy, and heat through; season with salt and pepper, to taste.
2. Place chopped or shredded roast beef into a greased baking dish. Pour mushroom mixture over meat.
3. Beat the egg yolks into cooled or cold mashed potatoes and spoon over the meat mixture. Spread evenly and rake the tines of a fork over the top creating grooves. Melt 2 tablespoons of butter and drizzle over potato topping.
4. Bake at 400 degrees for about 30 minutes, or until mashed potatoes are browned and meat mixture is hot and bubbly.

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