Hearty Shepherd's Pot Roast Pie

Courtesy of The Beef Checkoff 4 Servings • 25 Min. Prep Time • 25 Min. Cook Time

Ingredients
Add 1 package (17 oz.) refrigerated fully cooked boneless beef pot roast with gravy or au jus
Add 1 package (24 oz.) refrigerated mashed potatoes
Add 1/2 tsp. dried thyme leaves, crushed
Add 1 1/2 c. shredded Italian cheese blend
Add 2 c. frozen mixed vegetables

Directions:

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 inch 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.

* Recipe Courtesy of The Beef Checkoff

Nutrition:

Calories: 481; Total Fat: 25g; Saturated Fat: 13g; Cholesterol: 77mg; Total Carbs: 41g; Fiber: 4g; Protein: 19g; Sodium: 1325mg;