Frugal Foodie Mama: Tavern Style Shepherd's Pie

Monday, November 4, 2013

Tavern Style Shepherd's Pie

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at

This fresh new weeknight dinner solution combines two traditional weekend classics into one delicious, family pleasing meal...
Pin It

I think you all pretty much know by now that if I can utilize my slow cooker during the day to help make evening dinner prep easier and quicker, I am all for it.  When I was approached to give one of Campbell's new Slow Cooker Sauces a go, I was more than game.  I picked up a package of the Campbell's Slow Cooker Sauce in Tavern Style Pot Roast and started brainstorming how I could transform the well loved slow cooked pot roast into an amazing and tasty weeknight meal.  

When you think of the usual side dishes that traditionally accompany a pot roast, mashed potatoes, corn, and carrots all come to mind.  How about putting them all together Shepherd's Pie style in a casserole?  

The Campbell's Slow Cooker sauce makes it incredibly easy to start this dish in the morning- I think it took me less than 5 minutes to get everything in the slow cooker and going.

Once the pot roast has slow cooked all day, the assembly of this dish is pretty simple.  
I highly recommend taking the little extra time that evening (or even preparing them the night before) to make the beer & cheese mashed potatoes.  They bring so much flavor to this dish and really give it a tavern style flair. ;)  Plus, since it is a rustic style mashed potato, there is no need to peel the potatoes making this dish totally doable on a weeknight. :)
Tavern Style Shepherd's Pie
by Frugal Foodie Mama
Prep Time: 10 minutes
Cook Time: 4-8 hours (slow cooking), 45 minutes (stove top and oven)
Ingredients (9 servings)
  • 2-3 lb beef roast
  • 1 package Campbell's Slow Cooker Sauce in Tavern Style Pot Roast
  • 2 cups of baby carrots, chopped in half
  • 1 cup frozen corn kernels
  • 1 1/2 lbs of potatoes, scrubbed and chopped (I used Yukon gold.)
  • 1 12 oz. bottle of beer (I used an Oktoberfest.)
  • 2 tbsp butter
  • 1/3 cup milk
  • salt & pepper, to taste
  • 1/2 cup shredded sharp cheddar cheese (and a little more for sprinkling over top- optional)
Place the roast in your slow cooker. Scatter the chopped baby carrots around the the roast, and then pour the Campbell's Slow Cooker Sauce in Tavern Style Pot Roast over top.
Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

Remove the roast from the slow cooker and allow to rest on a cutting board for 5-10 minutes. While it is resting, scrub and chop your potatoes. Place in a large saucepan and pour the beer over top. If necessary, add enough water to cover the potatoes.
Bring to a boil on your stove top and continue boiling for about another 15 minutes or until the potatoes are fork tender.

While the potatoes are boiling, shred the pot roast using two forks.

Preheat your oven to 400 degrees.
Spray a 9x13 baking pan with cooking spray. Add the shredded beef to the bottom of the pan.
Ladle the gravy and the carrots in the slow cooker over top of the shredded pot roast in the pan. Evenly sprinkle the frozen corn kernels over top.
Set aside.

Once the potatoes are fork tender, drain in a colander and return to the pan. Add in the milk and butter and mash the potatoes to your desired consistency. Add salt and pepper to taste, and then stir in the cheddar cheese.

Spread the mashed potatoes over top of the pot roast/carrot/corn mixture in the pan.
Sprinkle a little more shredded cheddar cheese over top of the mashed potato layer.

Bake at 400 degrees for 20-25 minutes, or until the cheese on top is bubbly and the edges are golden brown.

Allow it to rest for about 10 minutes before serving.
Powered by Recipage
This delicious, hearty home-cooked meal can be on your table in under 45 minutes, even on a weeknight!

Need it to hit the table even quicker?
  • Make the cheddar beer mashed potatoes the day or evening before & cover and refrigerate until you are ready to assemble the Shepherd's Pie.  Add an extra 5 minutes to the bake time to ensure that the potatoes are heated all the way through.
  • Instead of the homemade mashed potatoes, pick up a bag of those refrigerated ready-made mashed potatoes.  Sprinkle extra cheese on top.
  • Get the kids (or the husband!) in the kitchen helping.  Have older kids scrub and chop the potatoes.  Let younger kids help mash the potatoes and spread the corn in the casserole. Make it a team effort.
  • This is also one of those family meals that would freeze perfectly!  Whip it up on a weekend, assemble the Shepherd's Pie, freeze in a freezer safe container, and allow to defrost in the fridge the entire day you plan to serve it.  Just pop it in the oven when you get home! :)

My family loved this dinner!  The pot roast was so tender and flavorful and the mashed potato layer was was the "icing on the cake".  ;) 
And can I tell you that the leftovers the next day are even better?  Bonus!

If you are looking for more tasty weeknight dinner solutions, be sure to visit Campbell's Slow Cooker & Skillet Sauces on Facebook and Campbell's Kitchen on the web