This shepherd’s pie recipe is a fabulous comfort food, as well as one of my favorite ways to use up leftover mashed potatoes!
These creamy make-ahead mashed potatoes are practically a requirement for holiday dinners. Even my nephew, who hates mashed potatoes, served himself up three servings of them last Thanksgiving — which is totally fine by me!
However, it can often be tough to determine just how big of a batch I should make. And sometimes I just flat out get it wrong. Luckily, it’s usually that I’ve erred on the side of preparing too much, so it’s not a big deal because they’re just as delicious reheated.
How To Use Up Leftover Mashed Potatoes
But if I ever get it really wrong, I know I have this yummy shepherd’s pie recipe on hand as a fallback. It’s a fabulous way to repurpose those left over mashed potatoes into a meal that your family can get excited about!
You simply layer the mashed potatoes over a tasty filling of ground beef and veggies for a satisfying meal that’s not only delicious, but quick and easy to prepare. Always a bonus after coming off of a holiday cooking marathon!
Make-Ahead Shepherd’s Pie
Or if you’re really feeling ambitious, just go ahead and intentionally make extra mashed potatoes. Then you can cook up the filling ahead of time and spread it in one of those aluminum pans I mentioned picking up at Walmart the other day. Layer your mashed potatoes over the top, cover with foil, and refrigerate the entire dish for baking the day after your holiday dinner.
How nice would it be to clean up the kitchen after your Thanksgiving meal knowing that you already have a hot, comforting shepherd’s pie waiting to be baked the following day? Especially with no mess to clean up afterwards… Yes, please!Print
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 16-oz. bag frozen mixed vegetables
- 1 1/2 cups beef broth
- 3 tablespoons flour
- 1/4 teaspoon dried dill
- salt & pepper to taste
- 4 cups mashed potatoes
- Preheat oven to 425 degrees.
- Brown ground beef in a large skillet over medium-high heat until no longer pink, breaking up the meat as it’s cooking. Add in onions and garlic, and cook until the onions are translucent.
- Add the frozen vegetables, beef broth, flour and dill, and cook until the veggies are warmed through and the sauce thickens up, about 3-4 minutes. Season with salt and pepper to taste.
- Pour the meat and veggie mixture into a 2-quart baking dish. Spread mashed potatoes evenly over the top.
- Bake uncovered at 425 degrees for 15-20 minutes, until the potatoes are starting to brown on top.
Not a fan of mixed veggies? Try using just frozen green beans or peas instead. Another suggestion is to sprinkle cheddar cheese over the top of the potatoes. This is an easily customizable dish!