
Hearty Shepherd's Pot Roast Pie
Ingredients
- 17 oz Refrigerated Fully Cooked Boneless Beef Pot Roast With Gravy or au jus
- 24 oz Refrigerated mashed potatoes
- ½ tsp Dried thyme leaves, crushed
- 1 ½ cups Shredded Italian blend cheese
- 2 cups Frozen mixed vegetables
Directions
- Heat oven to 450°F. Heat mashed potatoes according to package directions.
- Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.
- Spray 8 x 8 glass baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
- Bake, covered, in 450?°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.
Nutrition Facts
Serving Size: 386 grams
Serves: 4
Amount Per Serving | ||
---|---|---|
Calories: | 546 | |
% Daily Value* | ||
Total Fat: 28.2g | 36% | |
Saturated Fat: 13.2g | ||
Trans Fat: 1.1g | ||
Cholesterol: 127.6mg | 43% | |
Sodium: 949.9mg | 41% | |
Total Carbohydrate: 31.9g | 12% | |
Dietary Fiber: 4.1g | 15% | |
Sugars: 1g | 2% | |
Protein: 41.7g | 83% |