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Roast Beef and Mushroom Shepherds Pie

Author: Jennifer Locklin


  • 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
  • 1/2 t pepper to taste
  • 6 tablespoons butter divided


  • 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.