Shepard's Pie for Leftover Roast

I have some roast that I cooked in the crock pot that was great at the time but everyone is sick of now. I held everyone off with burger, spagetti sauce, and elbow noodles last night, but now I have to dress up this beef before it goes to waste.

This one pan recipe is also useful for getting vegetables down your children.

Ingredients:
3 to 4 cups minced or finely diced leftover roast beef
2 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon butter
3 tablespoons flour
1 1/2 cup beef broth
1 teaspoon Worcestershire sauce
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
Salt and pepper, to taste
3 to 4 cups instant or fresh mashed potatoes, prepared with milk, butter, salt, and pepper OR 4 cups frozen hashbrowns
3 tablespoons sour cream, optional
1 cup finely shredded Cheddar cheese
Sweet Hungarian paprika

Preparation:
Lightly grease a large cast iron skillet. Heat oven to 350°.

In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned.

Add beef and butter and sauté for about 1 minute longer.

Stir in the flour until blended. Add beef broth, cream of celery soup, Worcestershire sauce, and mixed vegis. Add additional broth depending on how juicy you want it.

Add salt and pepper to taste.

If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened.

Stir sour cream (optional) and cheese into the potatoes/hashbrowns. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.

Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top but watch carefully to prevent burning.

Good with red wine vinegar. Serves 4 with leftovers.