Recipe: Hearty Shepherd's Pot Roast Pie

HEARTY SHEPHERD'S POT ROAST PIE



1 (24 ounce) package refrigerated mashed potatoes (or 3 cups homemade mashed potatoes)
1 (17 ounce) package refrigerated fully-cooked boneless beef pot roast with gravy or au jus (or about 2 lbs leftover pot roast and gravy)
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups shredded Italian cheese blend
2 cups frozen mixed vegetables

Heat oven to 450 degrees F. Spray an 8x8-inch glass baking dish with cooking spray.

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.

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 degree 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.

Makes 4 servings
Source: The Beef Checkoff, National Cattlemen's Beef Association