Shepherd's Pie Recipe Using Leftover Mashed Potatoes

I love Shepards Pie! Like Connie, I often use my leftovers for this recipe. The great thing about this recipe is that you can modify it quite easily to what you have on hand. Check out Cook with Connie for more fantastic recipes!

This week was St. Patrick’s Day, and so we were all a little bit Irish.  I hope you wore green so you didn’t get pinched, ate a serving of corned beef & cabbage with a side of Irish soda bread, and said “Blarney” at least once!  I recently discovered that my husband is of Irish descent, so we’ve begun to celebrate St. Patrick’s Day each year with a special supper and treats from a leprechaun.  This year, I made an Irish dish that we actually enjoy year-round.  Shepherd’s Pie is a tasty dish that makes the perfect Leftover Makeover.  I often make smashed or mashed potatoes and have about 2 cups leftover.  I don’t know about you, but I don’t think potatoes are as good when reheated, so I’ll turn leftover mashed potatoes into a topping for Shepherd’s Pie.  With just a few added ingredients, last night’s potatoes turn into a garlicky, cheesy, creamy topping for this hearty casserole. 

I lightened up this recipe by using low-fat cheeses and low-sodium items.  And, ground turkey would be a lean meat choice, as well.    I often serve Shepherd’s Pie with sautéed cabbage.  These flavors are a classic Irish combination.  The next time you have leftover mashed potatoes, whip up Shepherd’s Pie for your family.  The luck of the Irish will be on your side as you serve this dish in about 30 minutes.

shepherds pie

Shepherd’s Pie

½ c. chopped onion
4 T olive oil, divided
1 lb. ground beef, turkey, or lamb
2 T. flour
1 c. low sodium beef broth
1 t. low sodium Worcestershire sauce
1 t. fresh thyme leaves
½ t. salt
¼ t. pepper
4 c. frozen mixed vegetables, thawed
2 c. hot mashed potatoes
4 oz. Neufchatel cheese, softened
1 c. shredded reduced fat cheddar cheese, divided
2 cloves garlic, minced

Preheat oven to 375 degrees.  In a large skillet, sauté onions in 2 T. olive oil over medium-high heat until transparent.  Add ground meat and cook until browned.  Drain meat; set aside.  In skillet, add 2 T. olive oil, then flour.  Stir constantly making a roux.  Slowly add beef broth, constantly stirring, being sure to scrape up flavorful bits from bottom of pan.  Once gravy is thick, add Worcestershire sauce, thyme, salt, pepper, vegetables, and browned meat.  Stir well; then spread mixture in casserole dish that has been sprayed with non-stick cooking spray.  In a medium mixing bowl, combine hot mashed potatoes, cream cheese, ½ of the shredded cheese, and the garlic until well blended.  Cover meat and vegetable mixture with the potato mixture.  It doesn’t need to be perfectly even.  Sprinkle with remaining shredded cheese.  Bake for 20 minutes at 375 degrees.

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