Print Recipe

Hearty Shepherd's Pot Roast Pie

Hearty Shepherd's Pot Roast Pie



  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

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips