Today I felt like doing something totally different with the leftover roast beef. Since shepherds pie is something we both like I decided to use it for the shepherds pie. Ground meat is the normal thing that is used to make shepherds pie, mainly because it is extremely tender. It also takes on the other flavours very well. My choice in using the roast beef gave me a couple of options to achieve the same results. Simplest way would of been to put it in the food processor and grind it. I rarely take a obvious and simple way when it comes to cooking. So I came up with a totally different plan to get the flavour into the meat. Most people will likely think what I did was totally stupid, may well of been but it worked. Not sure if this can actually be called a shepherds pie or maybe a hot pot. Doesn’t matter what you call it, but I would call it really good. Hopefully I won’t put this recipe in the parking lot for to long. I used brown onion gravy which has a ton of flavour, you can always add some garlic and beef bullion if you need to.
2 and 1/2 cups leftover roast beef cut into small cubes
1/2 cup of brown onion beef gravy
1 cup of water
mix water and gravy in a small pot, add the beef and mix. Bring to a boil, reduce heat to simmer, simmer for one hour. This makes the beef extremely tender and adds the flavour of the brown onion gravy to it.
1 onion diced
1 rib celery chopped
1 carrot chopped
3/4 cup frozen peas
3/4 cup brown onion beef gravy
2 potatoes very thinly sliced
1 cup grated old cheddar cheese
salt and pepper to taste
1 teaspoon olive oil
Preheat a frying pan onion medium high heat with the olive oil. Add the onion, celery, celery and cook for 3 minutes stirring often. Add the beef and gravy and mix well. Mix in the peas and transfer to a casserole dish. Top with layer of potatoes, salt and pepper, then half the cheese, add another layer of potatoes, salt and pepper, and cheese. Bake in a preheated 350 oven for 1 hour and 15 minutes.