Leftovers Cottage Pie
Turn last night’s leftovers into a classic cottage pie in 30 minutes. It’s the ultimate comfort food this winter.
This traditional British classic dish is the easiest way to make use of last night’s leftovers. It’s hearty and serves the entire family for a quick midweek meal.
What’s the difference between a cottage pie and a shepherd’s pie?
Cottage pie is traditionally made with beef while shepherd’s pie is made with lamb. Call it what you’d like, I call it delicious.
Similar to a chicken pot pie, this dish is mixed with veggies in a homemade gravy but topped with mashed potatoes instead of pie crust.
For this recipe, I used leftover beef brisket. It’s my beef of choice when making pot roast because it’s never tough, shreds easily and is just full of flavor.
Ground beef or lamb works just as well if you don’t have leftover roast available. Just brown it and use in place of the brisket.
I’ll always make plenty of mashed potatoes to go along with a pot roast because it is the best part of comfort food, don’t you agree?
Store-bought mashed potatoes works well in a pinch. I always have a bag of potatoes in the pantry but I will buy fresh, not instant, if I’m not making my own. You just can’t go wrong with Bob Evan’s mashed potatoes.
Ohio is cold in the winter and there’s nothing better than coming home from a long day to a delicious and hearty cottage pie warming in the oven.
- 3 cups cooked leftover beef brisket or roast, shredded and chopped
- 3 cups mashed potatoes (leftover or store-bought)
- 1 cup frozen vegetables
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 cup mushrooms, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup shredded cheddar cheese
