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Shepherd's Pot Roast Pie



Quick and easy


Prep Time:

10 minutes

Cook Time:

20 minutes


4 servings


1  tub  (16 oz) HEB Shredded Beef Pot Roast with Gravy

1  package  (16 oz) frozen French cut green beans

20  oz.  (1package) Simply Potatoes, Country Mahsed

1/4  cup  milk

1/2  teaspoon each,  salt and pepper

1  can  (4 oz.) sliced mushrooms, drained

1  can  (10 1/2 oz.) cream of mushroom condensed soup

1  can  (2.8 oz.) French fried onions


Heat oven to 400 degrees.

Microwave pot roast according to package directions. Break up any large pieces.

While pot roast heats, quick-thaw green beans in a colander.

Rinse with cool water until thawed.

Squeeze beans to drain moisture.

Microwave mashed potatoes according package directions.

Stir milk, salt and pepper into heated potatoes.

While potatoes heat, spread pot roast with gravy in bottom of a 9 x 13-inch pan. Layer thawed green beans and drained mushrooms over roast. Spread cream of mushroom soup over beans and mushrooms. Top with mashed potatoes. Sprinkle fried onions over casserole. Cover loosely with foil. Bake 20 minutes.
Nutritional Information
No Nutritional Information Available

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