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Hearty Shepherd's Pot Roast Pie

Hearty Shepherd's Pot Roast Pie

Ingredients

  • 1 (17 ounce) package Refrigerated Fully Cooked Boneless Beef Pot Roast With Gravy or au jus
  • 1 (24 ounce) package refrigerated mashed potatoes
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 1/2 cups shredded Italian blend cheese
  • 2 cups frozen mixed vegetables


Instructions

  1. Heat oven to 450 degrees F.
  2. Heat mashed potatoes according to package directions.
  3. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.
  4. Spray 8 x 8-inch glass baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
  5. Bake, covered, for 15 minutes. Uncover; continue baking for 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.

Yield: 4 servings

You can substitute leftover pot roast and homemade mashed potatoes, if desired.

Nutrition information per serving: 481 Calories; 25 g Total Fat; 13 g Saturated Fat; 3 g Monounsaturated Fat; 77 mg Cholesterol; 1325 mg Sodium; 41 g Total carbohydrate; 19 g Protein; 3.7 mg Iron; 3 mg Niacin; 0.2 mg Vitamin B6; 0 mg Choline; 2.6 mcg Vitamin B12; 5.4 mg Zinc; 25.5 mcg Selenium; 4 g Fiber

Recipe and photo credit: Texas Beef Team


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