Pot Roast Shepards Pie Recipes

Steps:

• In large pot-Place roast add all seasonings, peal and chop onion, place in pot...completely cover with water...cook on medium high to high for about 3 hours...
• Once roast is done, falling apart, remove from pot and set aside to be shedded later, drain about half the broth, place remaining broth back on heat and bring to boil...mix 2-4 tsp. flour with 1/2-1 cup warm water(to make a thickner for the broth)..add to boiling broth stirring consintly until pretty thick gravy...turn heat to very low and simmer
• while gravy is simmering, shredd roast...add shredded roast, 2 cans drained sliced carraots...let simmer
• mix 2 boxes potatoes as directed...let cool.
• in large/deep roasting pan or bowl add meat/gravy mixture (should be pretty thick)< using large freezer bag, fill with cooled mashed potatoes..snip a corner of bag with knife or scissers and pipe mashed a top meat/gravy mixture
• bake in pre-heated 375 degree oven for about 20 to 30 minutes or until lightly brown and bubbling around the edges!
• let cool slightly and serve with can of flakky butter cresent rolls!

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
• Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
• Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
• Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.

Steps:

• Pre-heat oven 350*.
• Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
• Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
• Add Soup and Milk and heat until bubbling, about 5 minutes.
• Move mixture to pie/baking dish.
• Topping: Microwave leftover potatoes for 5-7 minutes on high.
• Add in butter and milk and mash with potato masher/ fork.
• Add more milk/ butter until you reach desired consistency for mashed potatoes.
• Season with Onion Power, S&P to taste.
• Spread mashed potatoes over filling in pie/baking dish.
• Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.

Steps:

• Place roast on rack in roasting pan. Combine oil, garlic, thyme, salt and pepper; spread all over top and sides of roast. Pour 1-1/2 cups (375 mL) water into pan.
• Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until thermometer inserted in centre registers 150°F (65°C) for medium-rare, about 1-1/4 hours, or until desired doneness. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving half of the roast into slices.
• Meanwhile, skim fat from pan juices; using flat whisk, whisk flour into juices. Place pan over medium-high heat; cook, whisking, for 1 minute. Pour in stock; bring to boil, whisking and scraping up any brown bits. Reduce heat and simmer until thickened, 2 minutes. Strain; serve all but 1-1/2 cups (375 mL) with sliced beef.
• SHEPHERD'S PIE: Cut remaining roast into large cubes; coarsely chop in food processor and set aside.
• In large nonstick skillet, heat oil over medium-high heat; cook onion and thyme until softened and golden, about 5 minutes. Add reserved gravy. Stir in chopped beef; simmer for 2 minutes.
• In saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 8 minutes. Remove carrot; dice and set aside. Drain potatoes and return to dry saucepan; mash together with buttermilk, butter, salt and pepper until smooth.
• Scrape beef mixture into 8-inch (2 L) square glass baking dish. Cover with carrots and peas; spread mashed potatoes over top. (Make-ahead: Cover and refrigerate for up to 24 hours; add 20 minutes to baking time.) Bake in 400°F (200°C) oven until filling is bubbly and potatoes are golden, about 40 minutes. 4 servings.
• Canadian Living Cooks.