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Braised Beef Shepherd's Pie
Braised Beef Shepherd's Pie

Braised Beef Shepherd's Pie

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Cook Minutes 3 Hr 50 Min
Prep : 30 Min Cook: 3 Hr 20 Min
The base of this twist on a classic shepherd's pie is a simple oven-braised pot roast. After trying this super-tender flavourful beef filling, you may never go back to the regular shepherd's pie again. We top this Braised Beef Shepherd's Pie with mashed potatoes made even creamier and more delicious with the addition of cream cheese. This is the perfect recipe to simmer away on a cold winter's day – the tantalizing aroma of this comfort-food classic casserole is sure to have everyone asking for seconds!
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 boneless beef pot roast (2-1/2 lb./1.1 kg)
1 onion, chopped
2 cloves garlic, minced
1 can (284 mL) Heinz Beef Gravy
1/2 cup Heinz Chili Sauce
1/2 cup water
2 lb. (900 g) baking potatoes (about 6), peeled, cut into 1-inch pieces
1/2 cup Philadelphia Light Cream Cheese Product
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Step 1
Heat oven to 300°F.
Step 2
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add roast; cook 2 min. on each side or until evenly browned on both sides. Transfer to plate.
Step 3
Add onions and garlic to Dutch oven, cook 4 min. or until onions are softened, stirring frequently. Add gravy, chili sauce and water; stir. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Return roast to pan, cover with lid. Place in oven.
Step 4
Bake 2-1/2 to 3 hours or until roast is done (160ºF). About 20 min. before roast is done, cook potatoes in large saucepan of boiling water 15 min. or until tender.
Step 5
Remove Dutch oven from oven. Increase oven temperature to 400°F. Transfer roast to cutting board, reserving meat juices in Dutch oven. Shred meat with 2 forks; place in 2-L casserole dish sprayed with cooking spray. Skim and discard fat from meat juices in Dutch oven. Bring juices to boil; cook 8 min. or until reduced to about 3 cups.
Step 6
Meanwhile, drain potatoes, reserving 1/2 cup of the cooking water. Return potatoes to pan; mash until smooth. Add cream cheese product and half of the reserved cooking water; stir until cream cheese is completely melted and mixture is well blended. If necessary, add enough of the remaining cooking water until potatoes are of desired consistency.
Step 7
Pour meat juices over meat; stir to combine. Cover with potatoes.
Step 8
Bake 20 min. or until heated through.
Kraft Kitchen Tips!
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Make Ahead
This flavourful meat can be prepared ahead of time. Cool meat and liquid separately, then refrigerate up to 2 days. Reheat meat and liquid in skillet on top of stove just before topping with potatoes.
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Substitute
Prepare using Philadelphia Herb & Garlic Light Cream Cheese Product.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
390
Calories From Fat
0
% Daily Value
Total fat 20 g
31 %
Saturated fat 8 g
40 %
Cholesterol 110 mg
Sodium 410 mg
17 %
Total carbohydrate 22 g
7 %
Dietary fibre 1 g
4 %
Sugars 6 g
Protein 28 g
Vitamin A
0 %
Vitamin C
20 %
Calcium
2 %
Iron
20 %
Servings
10 servings, 1/10 recipe (192 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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