pot roast shephards pie

Name: Pot Roast Shephards Pie
Prep time: 35 min
Cook time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: - left over stew meat from 3 envelope roast; 1/2-1 cup(s) 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 cup(s) broth from stew meat; - enough mashed potatos to cover the pie (i use garlic and whatever cheese i have on hand to make)

(2 RATINGS)

67 Pinches

Kelly Adkins

Bassett, VA

Updated on Mar 24, 2011

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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prep time 35 Min

cook time 30 Min

method Bake

yield 4-6 (depends on serving size)

Ingredients

- left over stew meat from 3 envelope roast
1/2-1 cup diced carrots (depends on how much you want)
1 can peas
1 can corn
1/2-1 small onion diced (depends on how much you want)
1-1 1/2 cups 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 1

Saute onions and carrots in butter until soft

Step 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
Step 3

add peas and corn and continue to cook for a few minutes until warm
Step 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
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