Beef Recipes
Hearty Shepherd's Pot Roast Pie
Total Preparation & Cooking Time: 35 minutes |
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| Ingredients: |
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| 1 |
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package (17ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus |
| 1 |
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package (24ounces) refrigerated mashed potatoes |
| 1/2 |
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teaspoon dried thyme leaves, crushed |
| 1-1/2 |
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cups shredded Italian Cheese blend |
| 2 |
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cups frozen mixed vegetables |
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Instructions: |
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1. |
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Heat oven to 450°F. Heat mashed potatoes according to package directions. |
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2. |
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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. |
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3. |
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Spray 2-quart 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 of cheese. |
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4. |
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Bake, covered, in 450°F oven for 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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Makes 4 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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