Recipe of the Week: Leftovers Shepard’s Pie, by G.B.

Traditionally, this recipe is made with mashed potatoes and ground beef, but we like our Sunday Pot Roast. We almost always make this meal with the leftovers from that meal and will often make a much larger pot roast than needed, just to have enough to make this dish the following day.


  • Roast beef – cooked, trimmed of fat, and shredded.
  • Baked potatoes, sliced about 1/2” thick
  • Carrots, cubed about 1/2”
  • Peas and/or Green Beans. If using green beans, cut about 1/2” long.
  • Any other savory leftover from that Pot Roast that you want.
  • Sliced Swiss Cheese
  • Ground Pepper


  1. In a 9×11 baking pan, layer the vegetables (except for the potatoes) and meat.
  2. Lay out the potato slices to completely cover the dish.
  3. Bake in a 300 degree oven until warmed completely through
  4. Remove from the oven and sprinkle with ground pepper to taste.
  5. Cover the hot potato layer with a layer of Swiss cheese and place under the broiler.
  6. Broil until the cheese is melted and browned.
  7. Serve hot with your favorite bread.

The recipe is supposed to make 8 to 11 servings, but it’s usually more like 4 or 5 because everyone loves it so much.

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One Comment

  1. This sounds really good! The traditional version is easily adapted to go well with survival food. Dehydrated mashed potatoes, tinned vegetables and any kind of wild game, tinned, home canned or dehydrated/freeze dried meat. A classic, quick and hearty meal. Thanks for sharing!

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