- 4
- 10 mins
- 50 mins
Ingredients
- 2 cups beef broth
- 2 tablespoons flour
- 2 1/2 cups shredded pot roast (about 9 ounces)
- 1 10 ounce box frozen peas and carrots, thawed
- 1/2 teaspoon dried oregano
- 1 21 ounce package prepared mashed potatoes (such as Country Crock)
- Paprika, for sprinkling
Preparation
Step 1
1. Heat oven to 350 degree F. Coat a 1-1/2-quart casserole with nonstick cooking spray. Whisk beef broth and flour together in a medium-size saucepan. Heat until simmering, about 4 minutes; simmer 1 minute or until thickened.
2. Stir in pot roast, thawed peas and carrots, and oregano. Spoon mixture into prepared casserole.
3. Heat potatoes as per package directions. Spoon over top of meat mixture; sprinkle potatoes with a little paprika. Bake at 350 degree F for 30 minutes. Let stand 15 minutes before serving.
Nutrition Facts
Servings Per Recipe 4
Amount Per Serving
Calories 389
Protein(gm)21
Carbohydrate(gm)35
Fat, total(gm)18
Cholesterol(mg)61
Saturated fat(gm)8
Dietary Fiber, total(gm)6
Sodium(mg)1105
Percent Daily Values are based on a 2,000 calorie diet