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Cherry Infused Pot Roast Shepard’s Pie

This recipe takes savory shepherd’s pie and infuses it with the sweetness of cherries. Tender beef chunks are slow-cooked with cherries, fresh herbs, and rich broth, creating a base that’s bursting with flavor.
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The sweet potatoes add a touch of sunshine to the dish. Unlike traditional mashed potatoes, they balance the savory richness of the filling with a touch of natural sweetness.

Ingredients
  • Sandridge Beef Pot Roast with Gravy #468194
  • Sweet Potato Mashed Potatoes
  • 2 Cups Fresh Cherries
  • 1 Tbsp. Butter
  • ½ Cup Dry Red Wine
  • 3 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Honey
  • 1 Tbsp. Dijon Mustard
  • Brown Sugar
  • Garlic
  • Salt & Pepper
  • 2 Cups Beef Stock
  • Corn Tortillas

Directions

  1. In a large saucepan, sauté garlic & butter, deglaze the pan with dry red wine & balsamic vinegar. Add the honey, Dijon mustard, & brown sugar.
  2. Add the Pot Roast and juice from the cherries.
  3. Simmer for 20 minutes.  Add the cherries and cook for 5 additional minutes.
  4. Heat the Sweet Potato Mashed Potatoes as directed.
  5. To serve, place 4 oz. sweet potatoes into a bowl and top with the pot roast mixture. Drizzle additional honey over top.

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