Hearty Shepherd’s Pot Roast Pie

Name: Hearty Shepherd's Pot Roast Pie
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; mashed potatoes; dried thyme leaves; shredded Italian blend cheese; frozen mixed vegetables

55

Minutes

4

Servings

5

Ingredients

Cook Mode

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 blend cheese
2 cups frozen mixed vegetables

Preparation

Step 1

Heat oven to 450°F. Heat mashed potatoes according to package directions.
Step 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.
Step 3

Spray 8 x 8 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.
Step 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.

Nutrition Information

Nutrition information per serving: 481 Calories; 225 Calories from fat; 25g Total Fat (13 g Saturated Fat; 3 g Monounsaturated Fat;) 77 mg Cholesterol; 1325 mg Sodium; 41 g Total Carbohydrate; 4 g Dietary Fiber; 19 g Protein; 3.7 mg Iron; 3 mg NE Niacin; 0.2 mg Vitamin B₆; 2.6 mcg Vitamin B₁₂; 5.4 mg Zinc; 25.5 mcg Selenium; 0 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Niacin, and Vitamin B6.

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