Pot Roast Shephards Pie

Pot Roast Shephards Pie

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Kelly Adkins

By
@BradysMom

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6 (depends on serving size)
Prep:
35 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • ·
    left over stew meat from 3 envelope roast
  • 1/2-1 c
    diced carrots (depends on how much you want)
  • 1 can(s)
    peas
  • 1 can(s)
    corn
  • 1/2-1 small
    onion diced (depends on how much you want)
  • 1-1 1/2 c
    broth from stew meat
  • ·
    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

Step-by-Step

  1. Saute onions and carrots in butter until soft
  2. Add 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
  3. add peas and corn and continue to cook for a few minutes until warm
  4. when 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

Printable Recipe Card

About Pot Roast Shephards Pie

Course/Dish: Beef Roasts Savory Pies
Main Ingredient: Beef
Regional Style: Southern



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