Pot Roast Shepherd’s Pie
Morton’s of Omaha
1 Morton’s of Omaha All
Natural Beef Pot Roast
1/2 cup frozen peas
1/2 cup frozen
sliced carrots
1/2 cup frozen corn
1 cup prepared beef gravy
16 ounces prepared
mashed potatoes
Preheat oven to 350°F.
Remove pot roast from the bag. Save the gravy
from the bag and also wipe off any of the gravy on
the meat and set aside. Dice the meat into small
(1/4 inch) pieces.
In a bowl, mix together the diced meat, peas, carrots,
corn, 1 cup gravy and the reserved gravy. Transfer to
a baking dish. Spread mashed potatoes over the
meat mixture.
Bake for about 45 minutes, or until the meat mixture
starts to bubble. Makes 4-6 servings.
Coat a 1-quart microwave-safe dish with cooking spray.
Cut potatoes into 1/4-inch-thick slices.
Spread 2 tablespoons pizza sauce in the bottom of
the prepared dish. Arrange half the potatoes in a
single layer on top of the sauce. Crumble half the beef
evenly over the potatoes. Season with half the salt
and pepper. Sprinkle with half the mozzarella and
half the remaining pizza sauce.
Repeat layers with the remaining potatoes, beef, salt,
pepper, mozzarella and pizza sauce. Sprinkle
Parmesan over the top.
Cover tightly with a lid or plastic wrap. Microwave on
high for 20 minutes (cooking time may vary depending
on your microwave), or until the potatoes and beef
are done. Let sit for 2 minutes in the microwave. Use
oven mitts or tongs to remove from the microwave.
Remove plastic wrap carefully to prevent burns from
steam. Makes 4 servings.
Cooking spray
2 medium russet,
white or yellow-flesh
potatoes, or 3-4 small
red potatoes
1 15-ounce can
pizza sauce
1 pound 85% lean
ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded
mozzarella cheese
1/4 cup grated
Parmesan cheese
Potato Lasagna
Top Brass/Farm Fresh Direct
