pot roast shephards pie
(2 ratings)
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I had some 3 Envelope Roast left over and mashed potatos left over so this recipe was made out of not wanting to waste leftovers. It turned out yummy
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(2 ratings)
yield
4 -6 (depends on serving size)
prep time
35 Min
cook time
30 Min
method
Bake
Ingredients For pot roast shephards pie
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left over stew meat from 3 envelope roast
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1/2-1 cdiced carrots (depends on how much you want)
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1 canpeas
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1 cancorn
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1/2-1 smonion diced (depends on how much you want)
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1-1 1/2 cbroth from stew meat
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enough mashed potatos to cover the pie (i use garlic and whatever cheese i have on hand to make)
How To Make pot roast shephards pie
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1Saute onions and carrots in butter until soft
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2Add broth and stew meat (you will have to shred the meat some or cut into small chunks to fit this recipe) heat to boil continue to cook until it reduces some
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3add peas and corn and continue to cook for a few minutes until warm
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4when done place in casserole dish and top with mashed potato, place in 350 degree preheated oven uncovered fro 25-30 minutes. 5 minutes before it is done I put some cheese over top and cook until cheese melted and bubbly only because we love cheese
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