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Publix Aprons

Short Rib Shepherd's Pie

Short Rib Shepherd's Pie
Total Time:
1 hour
Active Time:
25 minutes


4 cups frozen seasoned puffed potatoes
1 large shallot, finely chopped
1 tablespoon canola oil
8 oz presliced white mushrooms
1 lb cooked beef short ribs (or cooked beef roast)
1 carton (or can) condensed cream of mushroom soup (10–12 oz)
1/2 cup whole milk
2 cups frozen peas and carrots
1 prepared rolled piecrust
Wax paper


  1. Preheat oven to 400°F. Place potatoes in 9-inch square baking dish; bake 12–14 minutes or until golden.
  2. Chop shallot. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots and mushrooms; cook and stir 2–3 minutes or until mushrooms are tender. Shred beef.
  3. Combine soup, milk, peas and carrots, and beef; add mixture to pan. Cook and stir 2–3 minutes or until hot and blended. Remove pan from heat.
  4. Place piecrust on sheet of wax paper (or parchment paper coated with cooking spray); top with second sheet of wax paper. Roll dough with a rolling pin until 1/4-inch thick and large enough to fit baking dish.
  5. Remove potatoes from oven; top with beef mixture. Place piecrust over beef; bake 25–30 minutes or until crust is golden. Let stand 5 minutes to cool. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 380kcal; FAT 22.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 35mg; SODIUM 920mg; CARB 34g; FIBER 3.00g; SUGARS 6g; PROTEIN 16g; CALC 6%; VIT A 80%; VIT C 15%; IRON 8%

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