Hearty Shepherd's Pot Roast Pie
Courtesy of The Beef Checkoff
 
Servings: 4
Prep Time: 25 Min.
Cook Time: 25 Min.
What you need:
* 1 package (17 oz.) refrigerated fully cooked boneless beef pot roast with gravy or au jus
* 1 package (24 oz.) refrigerated mashed potatoes
* 1/2 tsp. dried thyme leaves, crushed
* 1 1/2 c. shredded Italian cheese blend
* 2 c. frozen mixed vegetables
What to do:
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.

* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 481;   Total Fat: 25g;   Saturated Fat: 13g;   Cholesterol: 77mg;   Total Carbs: 41g;   Fiber: 4g;   Protein: 19g;   Sodium: 1325mg;