after making the pot roast this was not worth the extra effort - tasted just like pot roast plus mushrooms and mashed potatoes. maybe that's the point, but dirtying two pots and one pan to have something that tasted like what i started with was disappointing. definitely not a bad result and husband enjoyed it but might use instant mashed potatoes next time to cut down on prep.
Cozy Shepherd's Pie
Patten Posted: 01/24/10
nyca5124 Posted: 05/09/09
For the amount of work this recipe called for, it was quite unremarkable. I used lean ground beef, and a lot of extra spices, and it was still very bland. Dumped the leftovers. Won't make again.
eponine923 Posted: 01/21/09
I made this for dinner last night. My fiance loved it so much! I have never seen him skip desert in order to heat up left over dinner until last night! I didn't have mushrooms so I used chopped onion (about 1 1/2 -2 cups). Also didn't have sour cream so used low fat butter (I can't believe it's not butter) and extra milk. Added granulated garlic to the topping as well.
BessCooksDinner Posted: 10/03/10
I love the two for one meal concept, and both meals are fabulous. For easy prep and great flavor try this: While the pot roast is in the oven, prepare the filling for the Shepherdâs Pie, up to the point of adding the broth. Try adding onions, peas and 1 ½ tsp dried rosemary. Now here is where the rich flavor comes from: While cleaning up from pot roast dinner, reduce all the leftover pot roast juices down to 1 ¼ cups as required in this recipe. This adds a marvelous flavor! Finish the filling recipe and freeze for later.
ftcollinsco Posted: 09/09/12
I've never had trouble with this recipe - but I always make it with left-overs. I make the pot roast and mashed potatoes one night for dinner and make the shepherd's pie with left-overs and within a week. And Bess is right, use the pans juices from the roast. My family loves it.