Shepard Pie with Kayem Pot Roast

Shepard Pie with Kayem Pot Roast


  • 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)


  • 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