Home > Recipe > Sheppard’s Pie

Sheppard’s Pie

This is a real easy dinner to make in advance. The Girl is always happy when she knows she’s coming home to homemade dinner midweek. The basic premise is to just throw all of your leftovers into a gratin dish, cover it with mashed potatoes and bake it until it bubbles.


  • About a pound of cooked roast beef
    • Substitute chicken if you want
  • About a cup of left over gravy from when you made the roast
    • As always with gravy, the more you have the better it is
  • Leftover veggies
    • Corn
    • Pees
    • Carrots
    • Broccoli
    • Whatever you have leftover in the fridge
    • A can of something from
  • Worcestershire sauce
  • Tabasco
  • Grated cheese
    • I like to use a sharp cheddar
  • Mashed potatoes (about two cups or enough to cover the surface of your gratin)


  1. Dice the meat into quarter inch strips.
    • No need to be precise here; just make it bite sized
  2. Put meat, gravy, and vegetables in your gratin
  3. Add Worcestershire and Tabasco to taste
  4. Top with a layer of cheese
  5. Completely cover with a layer of mashed potatoes
  6. Cover and put in fridge until half an hour before dinner time


  • Bake at 400OF for 15 – 20 minutes or until it is about 100 OF
  • Broil for another 5 -10 minutes or until the top is nice golden brown


I generally make extra veggies, gravy, and mashed potatoes when making a Sunday roast so that I can make this for later on in the week. I usually have enough to make two pies.

Bonus Tip

Cut up the meat when cleaning up after dinner and throw it into a bowl with the veggies. You are now half way to making this dish and you don’t have to clean up as much.

Author: Josh Categories: Recipe Tags:
  1. No comments yet.
  1. No trackbacks yet.