Shepard Pie with Kayem Pot Roast

Shepard Pie with Kayem Pot Roast

Ingredients:

• 7.75 pounds Kayem Slow Cooked Choice Beef Pot Roast, (drain au jus, reserve)
  
• 1/3 cup wondra
  
• 1 cup water
  
• 14 ounces creamed corn
  
• 2 pounds mashed potatoes
  
• 3 tablespoons unsalted butter
  
• 12 teaspoon paprika (preferably smoky paprika)

Instructions:

• Pre-heat oven to 350 F
• Cut the pot roast into 1 1/2″ strips lengthwise. Trim away any fat or connective tissues. Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted).
• Using a small bowl, mix the Wondra into the water, stir well. Transfer the reserved au jus to a medium sauce pan over medium high heat, and wisk in the flour/water mixture. Bring to a boil stirring frequently, sauce will begin to thicken and become a gravy.
• Mix 2 cups of the beef gravy with the shredded beef and the creamed corn. Cover with the mashed potatoes, sprinkle top with paprika and melted butter.
• Bake for 45 minutes or until an internal temperature of 165 is achieved.

All Kayem recipes can be found at https://www.kayemfoodservice.com/recipe/