Hearty Shepherd's Pot Roast Pie


  • 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


  1. Heat oven to 450°F. Heat mashed potatoes according to package directions.
  2. 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.
  3. 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.
  4. 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%