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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

Shepard Pie with Pot Roast

Ingredients

Directions

  1. Pre-heat oven to 350 F
  2. 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).
  3. 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.
  4. 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.
  5. 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

#1530Kayem Slow Cooked Choice Beef Pot Roast

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