• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Roast Beef and Mushroom Shepherds Pie

By Jennifer Leave a Comment

Roast Beef and Mushroom Shepherds Pie

Jump to Recipe Print Recipe

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.

 

Bake at 400 degrees for about 30 minutes, or until mashed potatoes are browned and meat mixture is hot and bubbly.
Spread evenly and rake the tines of a fork over the top creating grooves. Melt 2 tablespoons of butter and drizzle over potato topping.
Beat the egg yolks into cooled or cold mashed potatoes and spoon over the meat mixture.
Place chopped or shredded roast beef into a greased baking dish. Pour mushroom mixture over meat.
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.
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.
SaveSaved! SaveSaved!

Roast Beef and Mushroom Shepherds Pie

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

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
Get Recipe Ingredients

Instructions

  • 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.
  • Place chopped or shredded roast beef into a greased baking dish. Pour mushroom mixture over meat.
  • 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.
  • Bake at 400 degrees for about 30 minutes, or until mashed potatoes are browned and meat mixture is hot and bubbly.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Casseroles, Main Dish

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing
  • Chuy’s Jalapeno Ranch Dip
    Chuy’s Jalapeno Ranch
  • Strawberry Shortcake
    Simple Strawberry Shortcake

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required