1 tablespoon oil
1 cup chopped onions and bell peppers
1 cup sliced carrots, steamed
1 (6-ounce) jar sliced mushrooms, drained
2 (15-ounce) packages pot roast au jus
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 (24-ounce) package mashed potatoes, cooked
3 tablespoons butter, melted
Salt and black pepper to taste
Preheat oven to 375 degrees. In a skillet, heat oil; sauté onions and bell peppers. Stir in carrots, mushrooms, and pot roast with gravy. Stir in rosemary and parsley. Pour into 2-quart greased casserole dish or 6 greased ramekins. Spoon or pipe on mashed potatoes, drizzle with butter, and sprinkle with salt and pepper. Bake for 25 to 30 minutes.
Yield 4-6 servings
