Hearty Shepherd's Pot Roast Pie
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.
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Total Time: 55 min
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
Cooking:
- 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 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.
