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

Take a shortcut tonight with this easy Shepherd's Pie recipe. Mix frozen vegetables with refrigerated Pot Roast in Gravy. Top this with mashed potatoes and watch the smiles as you place this dish on your dinner table.

Cook Time: 55 Minutes

Servings: 4

Ingredients: 5

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

481 Calories

0 %*

13g SAT FAT

0 %DV**

19g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.