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Shepard Pie with Pot Roast

Kayem Slow Cooked Choice Beef Pot Roast shepard's pie recipe for foodservice application.

Serves: 18

Ingredients

7.75 pounds Kayem Slow Cooked Choice Beef Pot Roast, (drain au jus, reserve)
1/3 cup wondra
1 cup water
14 ounces creamed corn
2 pounds mashed potatoes
3 tablespoons unsalted butter
12 teaspoon paprika (preferably smoky paprika)

Instructions

Pre-heat oven to 350 F
Cut the pot roast into 1 1/2" strips lengthwise. Trim away any fat or connective tissues. Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted).
Using a small bowl, mix the Wondra into the water, stir well. Transfer the reserved au jus to a medium sauce pan over medium high heat, and wisk in the flour/water mixture. Bring to a boil stirring frequently, sauce will begin to thicken and become a gravy.
Mix 2 cups of the beef gravy with the shredded beef and the creamed corn. Cover with the mashed potatoes, sprinkle top with paprika and melted butter.
Bake for 45 minutes or until an internal temperature of 165 is achieved.

Per Serving

Nutritional Information

Calories: 340
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 95mg
Sodium: 1030mg
Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 2g
Protein: 34g

Made With

Kayem products in this recipe

Kayem Slow Cooked Choice Beef Pot Roast

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