Roast Beef and Mushroom Shepherds Pie

This may not look like a pretty picture-worthy dish, but I promise that it’s a good one!  Sometimes classic comfort foods just hit the spot.  This is another version of Shepherds Pie, similar to the one I posted here, but with a few ingredient changes.

I usually make shepherds pie to use up leftover ingredients, so that’s why you see me using roast beef.  When I make roast, like my Overnight Pot Roast, I like making a lot because I love the leftovers…but after a day or two of those leftovers, if there’s still a good amount left, I generally turn it into Shepherds Pie.

For this version, I had only the roast beef and mashed potatoes as leftovers, but in the fridge, I had a large package of sliced cremini mushrooms.  I decided that Madeira wine would be a delicious flavor boost to both the beef and mushrooms.  Madeira wine is a fortified Portuguese wine that has a dry, smokey, caramelly flavor.  It’s not too sweet and compliments chicken, beef, and mushrooms very well in cooking.

Jennifer Locklin is the writer of Jane Deere, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.
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