Shredded Beef Shepherd's Pie
Recipe from
Family Circle
This classic casserole recipe is a quick and easy way to turn leftover roast beef into a delicious dinner. Unused mashed potatoes can also be substituted for the packaged variety.
Servings:
4 servings
Prep Time:
10 mins
Total Time:
45 mins
Ingredients
-
2 cupsbeef brothsee savings
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2 tablespoonsfloursee savings
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2-1/2 cupsshredded pot roast (about 9 ounces)see savings
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1 box (10 ounces)frozen peas and carrots, thawedsee savings
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1/2 teaspoondried oreganosee savings
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1 package (21 ounces)prepared mashed potatoes (such as Country Crock)see savings
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Paprika, for sprinklingsee savings
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Directions
1.
Heat oven to 350 degree F. Coat a 1-1/2-quart casserole with nonstick cooking spray. Whisk beef broth and flour together in a medium-size saucepan. Heat until simmering, about 4 minutes; simmer 1 minute or until thickened.
2.
Stir in pot roast, thawed peas and carrots, and oregano. Spoon mixture into prepared casserole.
3.
Heat potatoes as per package directions. Spoon over top of meat mixture; sprinkle potatoes with a little paprika. Bake at 350 degree F for 30 minutes. Let stand 15 minutes before serving.
Nutrition information
Per serving: Calories 389, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 61 mg, Sodium 1105 mg, Carbohydrate 35 g, Fiber 6 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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