Left-over Shepherds Pie

I had a container left of beef stew and wanted to stretch it and make it into something new! It was a cold night here in Florida, and I figured why not make my own version of Shepherds pie–combining two comfort food classics into one dish! I made this three days after I originally made the stew and it turned out excellent!

Prep: 10 minutes
Cook: 40 minutes


  • 2-4 large red potatoes (1 large potato per person)
  • 1/4 stick of butter
  • 1-2 slices of white American cheese
  • 1/4 cup milk (eyeballed until potatoes are moist)
  • 1 tbsp of dried parsley
  • 1 tsp each of Parmesan cheese
  • salt & pepper to taste
  • Leftover Beef Stew


1.Wash and cut potatoes. Place in pot, salt water well, and cook on high until potatoes are done.

2. Drain potatoes and add butter, milk, and cheese. Mash until smooth.

3. re-heat leftover beef stew in the microwave. Pre-heat oven to 400 degrees.

4. Place hot beef stew into individual ramekin dishes. Add mashed potatoes on top. Top with salt, pepper, and Parmesan cheese.

5. Bake at 400 degrees until crispy brown on top (15-20 minutes)

Serving Suggestions: cornbread muffins, biscuits, salad


  1. Oh I love Shepherds Pie! It's the first thing my mum makes for me when I go home to England. Using leftover beef stew is a great idea! Yum!

  2. Thanks! My husband isn't a fan of the traditional shepherds pie, so I never get to make it… I figured it was a great spin on a classic!

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