pot roast shepherd's pie

How To Make pot roast shepherd's pie

• Step 1
  In a large pot, place the roast and add all seasonings. Peel and chop the onion and place it in the pot. Completely cover with water. Cook on medium-high to high for about 3 hours.
• Step 2
  Once the roast is done, falling apart, remove from the pot and set aside to be shredded later. Reserve about 2 cups of broth in the pan. Bring it to a simmer.
• Step 3
  In a separate bowl, whisk both packets of gravy mix and flour with 1 1/2 cups cold water until all the lumps are gone.
• Step 4
  Slowly add the gravy mix to the simmering broth. Whisk until all the lumps are gone.
• Step 5
  Turn the heat to very low and simmer for the mixture to thicken. Stir often.
• Step 6
  While the gravy is simmering, shred the roast.
• Step 7
  Add shredded roast to the thickened gravy.
• Step 8
  Add 2 cans of drained sliced carrots. Let simmer.
• Step 9
  Once everything is thick, spread into a 9x13 baking dish. It should be very thick.
• Step 10
  Mix 2 boxes of potatoes as directed on the package. Let cool. Preheat oven to 375 degrees F.
• Step 11
  Place the cooled potatoes in a freezer bag or piping bag.
• Step 12
  Place the potatoes on top of the meat and gravy mixture.
• Step 13
  Bake in the preheated 375 degree oven for about 20 to 30 minutes or until lightly brown and bubbling around the edges.
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