Pot Roast Shepards Pie Recipes

THE SUPREME SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
• Bake in preheated oven for 1 hour, until potatoes are browned.

POT ROAST SHEPARDS PIE

Steps:

• In large pot-Place roast add all seasonings, peal and chop onion, place in pot...completely cover with water...cook on medium high to high for about 3 hours...
• Once roast is done, falling apart, remove from pot and set aside to be shedded later, drain about half the broth, place remaining broth back on heat and bring to boil...mix 2-4 tsp. flour with 1/2-1 cup warm water(to make a thickner for the broth)..add to boiling broth stirring consintly until pretty thick gravy...turn heat to very low and simmer
• while gravy is simmering, shredd roast...add shredded roast, 2 cans drained sliced carraots...let simmer
• mix 2 boxes potatoes as directed...let cool.
• in large/deep roasting pan or bowl add meat/gravy mixture (should be pretty thick)< using large freezer bag, fill with cooled mashed potatoes..snip a corner of bag with knife or scissers and pipe mashed a top meat/gravy mixture
• bake in pre-heated 375 degree oven for about 20 to 30 minutes or until lightly brown and bubbling around the edges!
• let cool slightly and serve with can of flakky butter cresent rolls!

SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Pot Roast Layer:.
• In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
• Potato Layer:.
• Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
• Biscuit Layer:.
• Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
• Spray a 9x9x2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

SHEPHERD' PIE (LEFTOVER POT ROAST)

Steps:

• Pre-heat oven 350*.
• Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
• Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
• Add Soup and Milk and heat until bubbling, about 5 minutes.
• Move mixture to pie/baking dish.
• Topping: Microwave leftover potatoes for 5-7 minutes on high.
• Add in butter and milk and mash with potato masher/ fork.
• Add more milk/ butter until you reach desired consistency for mashed potatoes.
• Season with Onion Power, S&P to taste.
• Spread mashed potatoes over filling in pie/baking dish.
• Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.