Easy Weeknight Shepherd's Pie with Leftover Roast Beef (2024)

FAQs

What can I do with leftover overcooked roast beef? ›

A simple fix for overcooked meat is to dump it in your food processor with some olive oil, purée it, and use it as a stuffing for everything from hand pies and empanadas to dumplings and ravioli.

Try Beef Stroganoff

Put leftover roast beef to good use and make slow cooker beef stroganoff, as cooking tough meat slowly in liquid tenderizes the tough fibers. To make beef stroganoff, place the tough roast beef in a slow cooker.

The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.

The best cottage pies and shepherd's pies are made with leftover roast meat, not mince. In fact, the whole purpose of these pies was to eke out the leftovers. If you don't have any, use finely diced fresh meat.

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Braise it in the oven, low and slow, or a slow-cooker. It will take hours, but you get a fall-apart roast that can be delicious, especially if you are braising it in a flavorful liquid. Think chili, for example, or a good stew base. The low and slow breaks down the collagen and makes the meat tender.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Only do this if your steak is nearly unsalvageable but too wasteful to throw away. Cut it into 1-inch pieces, toss into the food processor with a drizzle of olive oil and turn it into a semi-pureed beef filling. You can use it in pies, add it to pasta sauces, or turn it into savory dumplings.

It's called cottage pie in the U.K. because they use beef and in Ireland since the shepherds tend sheep, it's shepherd's pie. No doubt, the English put out an excellent cottage pie, but in Ireland it used to be a delicacy since the Irish couldn't afford beef they repurposed any unused veggies and meat.

What's the difference between cottage pie and shepherd's pie? ›

The main difference between Cottage Pie and Shepherd's pie is cottage pie uses ground beef, and Shepherd's pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd's pie using this recipe, simply substitute ground lamb.

Talk about satisfying. Ground beef, vegetables, and gravy are baked under pillowy mashed potatoes. If it's not yet already, this will soon be a family favorite recipe.

If your beef is tough, shredding it and making burritos or slow cooking in a stew or chilli are perfect.

Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

Simmer In Liquid

Warm some water or broth in a pan with some barbeque sauce and let your steak simmer. The barbecue sauce will help restore some flavor. Do not let the temperature get too high because you are aiming for the liquid to penetrate your steak without further cooking it. This should only take 1 to 2 minutes.

If you overcook a roast it is going to be dry and crumbly. In order to rescue the meat you've got to get some moisture back into that stuff. I'd begin by shredding the meat. Just pull it apart into bite sized strips.

Whether you overcooked your steaks or a roast, dried-out beef isn't a favorite of anyone. For steak, slice it up, and soak it overnight in your favorite marinade. Use it in wraps, soups, shepherd's pie or pastas. For roasts, place it in the slow cooker with barbecue sauce, and cook on low for a few hours.