Description
Leftover roast beef in a quick savory gravy with onion, carrot and peas, baked under golden mashed potatoes and cheddar: cottage pie for two.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onion
- 1 small carrot, finely diced
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon tomato paste
- 3/4 cup low-sodium beef broth or leftover beef gravy
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups diced leftover roast beef
- 1/2 cup frozen peas
- 2 cups mashed potatoes, leftover or freshly made
- 2 tablespoons milk
- 1/4 cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Melt the butter in a 10-inch skillet over medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
- Sprinkle in the flour, add the tomato paste and stir for 1 minute. Slowly stir in the broth, then the Worcestershire, thyme, salt and pepper. Simmer for 3 minutes, stirring, until the gravy thickens.
- Stir in the roast beef and peas and cook for 2 minutes, just until hot. Taste and adjust the seasoning, then spoon the filling into a 1-quart baking dish.
- Stir the milk into the mashed potatoes (if they are cold leftovers, warm them briefly first). Spread the potatoes over the filling all the way to the edges, rough up the top with a fork and scatter the cheddar over it.
- Set the dish on a rimmed baking sheet and bake for 20 minutes, until the filling bubbles at the edges and the top is golden.
- Let the pie rest for 5 minutes before serving.
Notes
Equipment: 10-inch skillet, 1-quart baking dish, rimmed baking sheet, fork
- Leftover beef gravy can replace some or all of the broth; skip the flour if the gravy is already thick.
- Any cooked roast beef works, from pot roast to roast beef or steak; trim off fat and gristle before dicing.
- Swap the peas for corn or a mixed frozen vegetable blend.
- No leftover mash: boil two medium russet potatoes until tender and mash with butter and milk.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a 350°F oven or the microwave until steaming hot in the center (165°F).
- Use leftover roast beef within 3 to 4 days of cooking it (FoodSafety.gov).
- Bake until the filling is steaming hot, 165°F for reheated leftovers, and refrigerate leftovers within 2 hours (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 32 minutes
- Category: Dinner
- Method: Baked
- Cuisine: British