All you need:
1 (15 oz) pkg refrigerated fully cooked beef roast with au jus
1 shallot, cut into thin wedges
1 c. petite carrots
1 c. frozen peas, thawed
1 (12 oz) jar Hy-Vee chicken gravy
1 (24 oz) pkg refrigerated sour cream and chive mashed potatoes
All you do:
Remove beef from package; place on cutting board. Pour au jus into a 1-cup glass measuring cup. Add water to total 1 cup.
In a 10-inch skillet, cook shallots in au jus mixture over medium heat until tender, about 10 minutes.
Meanwhile, place carrots and peas in a microwave-safe bowl with a small amount of water. Cover and cook on HIGH until crisp-tender, 3 to 5 minutes; drain and set aside. Cut beef into bite-size pieces; set aside.
When vegetables are cooked, heat mashed potatoes in microwave on HIGH until heated through, about 3 minutes, or according to package directions.
When shallot is tender, stir beef, vegetables and gravy into skillet. Top with mashed potatoes. Cover and heat through.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 9g
Trans fats: 0g
Daily nutritional values:
45% vitamin A
8% vitamin C