I Made Cracker Barrel's Hashbrown Casserole Shepherd’s Pie At Home | Allrecipes

Season the chuck roast with salt, pepper, and garlic powder.

Sear the chuck roast on all sides in a little oil until crusty.

Remove the roast and add chopped onion, celery, and carrots to the pan with more salt and pepper, cooking until softened.

Add 2 tablespoons of butter and 2 tablespoons of flour to the vegetables, stirring to combine.

Deglaze the pan with water and add bouillon paste, stirring until incorporated and thickened.

Stir in 2 tablespoons of tomato paste, Worcestershire sauce, and 2 bay leaves.

Bring the mixture to a simmer, cover, and bake in the oven at 350°F for 1 hour, then reduce to 325°F for another 1.5 hours.

Prepare the hash brown casserole by mixing together cream of chicken, sour cream, melted butter, diced onion, and cheddar cheese with the hash browns.

Spread the hash brown mixture into a casserole dish and top with more cheese before baking for 45 minutes to 1 hour.

Remove the pot roast from the oven and cut it into hearty chunks, mixing it with leftover gravy and adding beef broth and frozen peas.

In a cast iron skillet, layer about 4 cups of mashed potatoes to cover the bottom.

Add the pot roast mixture on top of the mashed potatoes.

Press the hash brown casserole into a thin layer in a non-stick skillet, adding extra cheese and cooking until crispy.

Slide the crispy hash brown layer on top of the pot roast mixture and add more cheese on top.

Bake in the oven at 400°F until bubbly, then broil to crisp the top.

Serve with a dollop of sour cream and green onion on top.

Equipment Needed

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