Tasty Tuesday: Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Just like we promised, this month is all about holiday roasting! Here’s a great #TastyTuesday recipe for Walnut-Crusted Roast with Blue Cheese Mashed Potatoes. Try this recipe to make your Christmas merry and New Year bright! Not to mention, it's a sure way to impress your family who have come home for the holidays! 

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Get more information and nutritional content for this recipe at 

Beef, It's What's For Dinner. 

Walnut-Crusted Roast & Blue Cheese Mashed Potatoes

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Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 10 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 4 cups prepared mashed potatoes, warmed
• 1/2 cup crumbled blue cheese

Walnut Crust:

• 1/2 cup finely chopped walnuts
• 3 tablespoons finely chopped green onion
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

------Enjoy!------

Tasty Tuesday: Hearty Shepherd Pot Roast Pie

It's hard to find someone who would not agree that shepherd's pie is simply good for the soul. It's filling qualities and nostalgic taste are a perfect combination to create a full and happy family! 

At the very heart of this meal...besides the mashed potatoes, of course...is the ever-tasty, always-nutritious beef! This means you can serve your family a meal they're sure to love that's packed with vitamins and nutrients to help support growth in the kiddos and will keep you focused and energized! 

Not to mention, this recipe is so easy that you're sure to save it in your recipe repertoire! Hey, and if you have leftover Labor Day brisket, substitute that for the pot roast and crown yourself Queen or King of the Kitchen!

Here's today's #TastyTuesday recipe:

Hearty Shepherd's Pot Roast Pie

Total Recipe Time: 50-55 minutes

Servings: 4

Ingredients

• 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 teaspoon dried thyme leaves, crushed
• 1-1/2 cups shredded Italian cheese blend
• 2 cups frozen mixed vegetables

Instructions

1. Heat oven to 450°F. Heat mashed potatoes according to package directions.
2. 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.
3. 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.
4. Bake, covered, in 450°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.