Pot Roast Shephards Pie

Pot Roast Shephards Pie Recipe

No Photo

Have you made this?

 Share your own photo!

Kelly Adkins


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

★★★★★ 2 votes
4-6 (depends on serving size)
35 Min
30 Min


left over stew meat from 3 envelope roast
1/2-1 c
diced carrots (depends on how much you want)
1 can(s)
1 can(s)
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)


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

About Pot Roast Shephards Pie

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