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
- Heat oven to 450°F. Heat mashed potatoes according to package directions.
- 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.
- 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.
- 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.
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