Hidden beneath a layer of cheesy hashbrown crust lies all of your favorite veggies and a tender pot roast. Nicole shows you how to make her copycat dinner recipe for Cracker Barrel’s hashbrown casserole shepherd’s pie!
INGREDIENTS
- 1/2 recipe Easy Pot Roast (including gravy)
- 1 cup frozen peas
- 1 (24 ounce) container mashed potatoes, such as Simply Potatoes®
- 1/2 recipe Copycat Cracker Barrel Hash Brown Casserole
- 1 1/2 cups shredded Cheddar cheese
- 2 tablespoons sliced green onion
NOTES
- This looks simple BUT it combines 2 different recipes (linked above) into this new creation.
- You can either order the Simply Potatoes online using the link or you can find it in the freezer aisle of most grocery stores. Usually where the potatoes are.
DIRECTION
- Preheat the oven to 375 degrees F (190 degrees C). Place pot roast and gravy in a saucepan over medium heat. Stir in peas and cook until peas are heated through, 3 to 4 minutes, stirring occasionally.
- Add mashed potatoes to a casserole dish and press into the pan in an even layer.
- Place pot roast and peas on top of potatoes. Add hash brown casserole on top of pot roast and spread into a thin even layer. Top with Cheddar cheese.
- Bake, uncovered, in the preheated oven until golden brown around the edges and bubbly, about 35 minutes. Sprinkle with green onions and serve.
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