If you are from the South, or for that matter, anywhere, chances are you have heard of a Shepherd’s Pie. It rolls a lot of goodness into one simple dish. You have meat and vegetables together, as in an easy casserole, with an addition of cream potatoes on top. Let’s say it like this – Shephered’s Pie with Pot Roast is an easy main dish meal that looks like a pie and taste delicious! But, there is another reason I love Shepherd’s Pie!
While this recipe focuses on on cooking the meat specifically for making a Shepherd’s Pie, it is also a terrific way to use up leftovers! Yes! It works! When I make pot roast, we never seem to eat it all. Well, I can take the left over pot roast and turn it into a whole new meal. This is especially nice if you have family members that turn up their nose at the word leftovers. Yep, we know the ones 
It’s also a money saver because you aren’t wasting the left over meat.
Shepherd’s Pie with Pot Roast Recipe
Ingredients:
1 1/2 lb beef – choose your favorite cut or most affordable (another favorite of mine is ground beef)
1 can of corn
1 can of green beans
1 can of sliced carrots
1 lb of potatoes
2 tbs butter
1 tbsp flour
1/2 cup of milk
1-2 cups of water
salt, pepper, garlic powder, and onion powder to taste
Instructions:
Season the beef to taste with salt, pepper, garlic powder, and onion powder. Place in a slow cooker and cover with water. Cook on low for 6-8 hours.
While the meat is cooking cut, rinse, and cook the potatoes. Mash as you normally would for mashed potatoes adding butter and milk if you like.
When the beef is completely cooked remove it from the slow cooker and shred or cut the meat into bite size pieces. Reserve the liquid to make gravy.
Place the beef in a large bowl and add the corn, green beans, and carrots. You could add other veggies if you like. Toss the ingredients to combine. Season to taste.
Pour the beef and vegetable mixture into a pie plate.
Transfer the liquid from the slow cooker to a sauce pan. Bring to a low boil. Combine the flour and milk. I like to mix it in a mason jar and shake it until well blended. Slowly add the milk and flour mixture to the liquid, stirring constantly. Reduce heat and simmer until thickened.
Pour the gravy over the beef and vegetable mixture.
Top the beef and veggies with the mashed potatoes. I put my potatoes in a piping bag used for frosting to make it a little prettier but you could spoon the potatoes on as well.
Bake the pie at 350 degrees for 20-25 minutes. Turn the oven to low broil and bake until the potatoes are browned and begin to crisp.
Enjoy!
Print this recipe:
- 1½ lb beef – choose your favorite cut or most affordable
- 1 can of corn
- 1 can of green beans
- 1 can of sliced carrots
- 1 lb of potatoes
- 2 tbs butter
- 1 tbsp flour
- ½ cup of milk
- 1-2 cups of water
- salt, pepper, garlic powder, and onion powder to taste
- Season the beef to taste with salt, pepper, garlic powder, and onion powder. Place in a slow cooker and cover with water. Cook on low for 6-8 hours.
- While the meat is cooking cut, rinse, and cook the potatoes. Mash as you normally would for mashed potatoes adding butter and milk if you like.
- When the beef is completely cooked remove it from the slow cooker and shred or cut the meat into bite size pieces. Reserve the liquid to make gravy.
- Place the beef in a large bowl and add the corn, green beans, and carrots. You could add other veggies if you like. Toss the ingredients to combine. Season to taste.
- Pour the beef and vegetable mixture into a pie plate.
- Transfer the liquid from the slow cooker to a sauce pan. Bring to a low boil. Combine the flour and milk. I like to mix it in a mason jar and shake it until well blended. Slowly add the milk and flour mixture to the liquid, stirring constantly. Reduce heat and simmer until thickened.
- Pour the gravy over the beef and vegetable mixture.
- Top the beef and veggies with the mashed potatoes. I put my potatoes in a piping bag used for frosting to make it a little prettier but you could spoon the potatoes on as well.
- Bake the pie at 350 degrees for 20-25 minutes. Turn the oven to low broil and bake until the potatoes are browned and begin to crisp.
- Enjoy!
My kids love shepherd’s pie! I have always made it with ground beef, but when I make a roast this is going to be in my recipes to use up leftovers. Many thanks!
This sounds delicious. I like the potatoes in the piping bag.
Makes it more appealing. Thanks so much for sharing this recipe . I never thought to make it using Pot Roast. I’m going to give it a try.
Carol L
Lucky4750 (at) aol (dot) com
Oh yes! MY kids are totally obsessed with shepherds pie but the one made with ground beef, but this is like the grown up version! Im totally making this for my bunch!
My family loves shepherds pie! We are actually having it one night this week!! It’s a meal everyone will eat!!
I have never had this before,but i’m sure it’s worth trying.This is something i would love to make for my family.It looks good
This looks amazing. I love dishes like this and WILL try yours soon! I will also pin it to share! Visiting from Wake Up Wed! So happy to find your blog.
This looks amazing. I love dishes like this and WILL try yours soon! I will also pin it to share! Visiting from Wake Up Wed! So happy to find your blog.
We love Shepherd’s Pie…great comfort food! Thanks for this great recipe…love those “piped” potatoes; so pretty! I’ve never been big on canned vegetables, so I’d probably use either fresh or frozen…looks delicious!
One of my favorites! Looks wonderful and so easy!
This looks so good my son makes one like it gluten free he has Celiacs and it is one of his favorite dinners to make. Your recipe is so good I use the frozen mashed potato’s just for convenience. Have to pin this one thanks.
What an awesome way to use leftover pot roast and mashed potatoes. You
can use all of the leftovers from the meal the day before. Thank you great Idea, one I am going to use the next time I make pot roast..
I love Shepard’s Pie and now have a craving for it. Unfortunately my twins won’t go near it. I make some anyway since I have leftover pot roast in the fridge.
I love this recipe for Shepard’s Pie! I can’t wait to try it. Thanks for sharing.
OMGosh if only my laptop had smellovision LOL. I have never seen Shepard’s Pie done with pot roast. I adore pot roast so I know I would love it. Thanks for the inspiration.
I never would have thought of making shepherd’s pie with pot roast. Yummy. Thanks for linking up on the #HomeMattersParty this week. Hope you will come back next week to link up again.
I am from the South and we love Shepherd’s Pie! But I make it the way my mom taught me and I have to say it its quite different from this recipe. Mine uses ground beef and has a brown, savory sauce and the potatoes are topped with some grated cheddar cheese. But I love the idea of using leftover pot roast to make one! I will be making yours next time.
Shepherds Pie is such a great meal when you need something gluten free.
Thanks so much for the Fabulous Recipe on Shepherd’s Pie with Pot Roast Recipe | 2 Reasons we Love it! I absolutely love this recipe! I’m used to the “old fashioned” way to make Shepherd’s Pie with the ground beef. I love the idea of using pot roast! I saved your recipe and I do plan to make it once I get a roast to use! This looks and sounds really yummy and I can’t wait to try it this way! Thanks so much for sharing this recipe with all of us! I honestly do appreciate it! Thanks again! Michele
I really like shepherd’s pie but I have never made it myself. Thank you for sharing this great recipe. will give it a try soon.
I’ve never tried it. It sounds like something I’d like. I always mix my food together before eating it.
This look delicious! I’ve only ever made and ate Shepherds Pie with just Mashed Potatoes, ground Hamburger and corn.
Oh yum! I haven’t made a shepherd’s Pie in a long time! This would be awesome to make when I have roast leftovers!
This looks amazing! I’ve never done pot pie with chuck roast! It’s great!