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Pot Roast Shepherd's Pie

A comforting dish that features creamy mashed potatoes atop a hearty filling of pot roast and vegetables, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked pot roast, shredded Make sure it's tender and well-prepared.
  • 2 cups mixed vegetables (carrots, peas, corn) Can use frozen or fresh.
  • 1 cup beef broth Adds moisture and flavor.
  • 1 tablespoon Worcestershire sauce Enhances the savory flavor.
  • 1 teaspoon thyme Fresh or dried thyme can be used.
  • 1 to taste Salt and pepper Adjust based on your preference.
For the topping
  • 4 cups mashed potatoes Creamy and well-seasoned.
  • 1 cup shredded cheese (optional) Choose your favorite cheese for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded pot roast, mixed vegetables, beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir until mixed well.
Assembly
  1. Pour the meat and vegetable mixture into a baking dish evenly.
  2. Spread the creamy mashed potatoes over the top, ensuring it covers the filling completely.
  3. If desired, sprinkle the shredded cheese over the mashed potatoes for an extra layer of flavor.
Baking
  1. Place the dish in the oven and bake for about 30 minutes, or until the top is golden and the filling is bubbling.
  2. Let it cool for a few minutes before serving, allowing the flavors to meld together beautifully.

Notes

Serve with a fresh side salad or garlic bread. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.