I am a HUGE fan of pot roasts and slow cooker meals… who does NOT love to set it and forget it for several hours and voilà a delicious and healthy dinner awaits.

Shepard ‘s Pie

My version with leftovers

• One onion, peel and slice
• Two carrots, peeled and chopped
• Some garlic olive oil
• Garlic (I use Penzey’s dried garlic)
• 1 cup chicken broth
• Tomato Paste
• Worcestershire sauce
• Rosemary (Penzey’s and a few good shakes)
• Thyme (Penzey’s and I use a shake or four)
• Corn 1/2 to 1 cup (left overs?)
• Peas 1/2 to 1 cup (left overs?)
• 2 cups give or take of shredded beef or pork pot roast meat
• Potatoes (mashed or whole from a pot roast) enough so that when mashed they cover your casserole dish with a good inch give or take

Just like in the Food Network Shepard’s Pie – I add a little olive oil to a saute pan and saute the onion and carrots until soft. Adding in the garlic so it can also begin to re-hydrate. Then toss in all other ingredients except any leftovers (the corn & peas, meat, and potatoes). If you are just using some leftover corn and/or peas like I do from a frozen bag, then toss them in now. DO NOT use the potatoes yet. Add the meat once all else is warm. Once the meat also is warm – dump this mixture (which is everything BUT those taters) into a casserole dish. Mash the potatoes and smear them on the top to form a seal over the casserole goodness.

Bake like the Food Network recipe says – for about 25 minutes, but I often bake mine at 350 degrees and its fine vs the 400 degrees in their recipe. The reason….

As soon as this is tossed in the oven I have the PERFECT amount of time to squeeze in a 20 to 25 minute work out such as a 10 minute solution DVD (2 of them), a Jillian Michaels … or a variety of others such as the below. After the quick workout I turn off and crack open the oven, then run upstairs to shower and change before dinner.

Products listed are an affiliate program or post, which means if you purchase, JustRUNt may get something in return.