Print Recipe

Hearty Shepherd's Pot Roast Pie

Hearty Shepherd's Pot Roast Pie


  • 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


  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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.