Pot Roast Shepherd's Pie

ALWAYS brown the meat in a large skillet before placing in oven. Bake until the beef falls off the bone

The meat is juicy and tender

Shred the beef while it is still warm and add the onions from the roasting pan for more flavor

The left side is the vegetarian's portion and the right, the omnivores portion. The divided casserole dish is fantastic!

Great view of our divided casserole dish

Vegetarian portion with chickpeas

Omnivores portion with shredded roast beef

Pot Roast Shepherd’s Pie
We like to tweak the traditional Shepherd’s Pie by adding leftover shredded pot roast that is fork tender.		Total Time: 60 min for 2 people Serves 4
Preheat oven to 375° F
4 large potatoes	Peel, place in large pan of boiling salted water. Boil for about 15 minutes, or until tender but firm. Drain and mash.
2 Tablespoons onion 1 Tablespoon butter ¼ cup cheddar cheese Salt and pepper to taste	Chop, fine Shred Add to mashed potatoes, set aside
1 (14 ounce) bag carrot and pea mix	Cook according to package directions, about 5 minutes in boiling water
2 cups cooked pot roast	Shred and place in lightly greased casserole dish. If using a divided dish, put only on the omnivores side, otherwise use two smaller casserole dishes.
1/2 cup GRAVY (see our gravy recipe) 1 Tablespoon ketchup	Make gravy and add ketchup, simmer for 5 minutes. Place on cooked shredded pot roast
1/2 cup VEGETARIAN GRAVY 1 Tablespoon ketchup	Make vegetarian gravy, add ketchup, simmer for 5 minutes. Place on bottom of vegetarian dish
	Place carrot and pea mixture to casserole dish/dishes. Layer the mashed potato mixture on top the vegetable mixture
½ cup cheddar cheese ¼ teaspoon paprika	Sprinkle on top Sprinkle on cheese
	Bake 20 - 25 min or until golden brown