I grew up on a farm and we had a feedlot so beef was for dinner a lot. Looking back it seems like we had a lot of roast beef, not pot roast, but those big hunks of meat that sizzle in the oven for hours. The other day I decided to make a roast and now we are working on the leftovers. Tonight it will be shepherds pie. If you had any leftover gravy this would be a good way to use it up.

Roast Beef Shepherds Pie

1 tablespoon oil
3/4 cup finely diced carrot
1/3 cup finely diced onion
1/2 cup finely diced mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/2 pound diced leftover roast beef
2 tablespoons flour
3/4 cup beef broth or bouillon from the can
1 cup frozen peas
1 tablespoon red wine vinegar

Topping:
2 medium potatoes, each cut into 8 pieces
1 tablespoon butter
1/4 teaspoon rubbed sage
1/2 cup milk
Salt
(2 tablespoons grated Parmesan cheese)
Paprika

Start the potatoes cooking in water. Heat the oil in a skillet and saute the carrots, onions, and mushrooms until the onions are transparent but not browned. Stir in the herbs and diced roast beef, then add the flour and stir to combine well. Stir in the broth and cook, stirring until it thickens. Add the frozen peas and the vinegar. Pour into an ovenproof baking dish. When the potatoes are done, mash them with the butter, sage, milk and salt. Spread the mashed potatoes over the top of the meat mixture. Sprinkle with Parmesan cheese if desired, and paprika. Cook 15 to 20 minutes until bubbly throughout and the top is browned.