How to Make Cracker Barrel's Hashbrown Casserole Shepherd’s Pie

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Hidden beneath the layers of a cheesy hashbrown crust lie all of your favorite veggies *and* a tender pot roast. In this video, Nicole shows you how to make her copycat dinner recipe for Cracker Barrel’s hashbrown casserole shepherd’s pie!

Transcript

00:00Oh, that looks so good.

00:01If Cozy had a dish, this would be its mascot.

00:05It's starting to look incredible.

00:07Saucy, meaty, comforting, cheesy.

00:12Oh, it's that time of year where we're looking

00:15for some good comfort food,

00:17and I've got the perfect recipe today.

00:20Hash brown casserole shepherd's pie.

00:22This is actually Cracker Barrel's newest addition

00:26to their fall menu, and I just thought we'd recreate it

00:28because it sounds too good to be true.

00:30Everyone's making pot roast this time of year,

00:33and this is my message to you for next time

00:35that you do make it.

00:36To get a big one, make double.

00:38Just be sure you have leftovers so you can make this.

00:41The reason why I think you should start this

00:43with leftover pot roast is because the whole dish

00:45would seem too overwhelming if you made the pot roast

00:48and then made this.

00:49So I went ahead and made my pot roast,

00:51and here's how I did it.

00:53This is my super easy pot roast.

00:55Start with a chuck roast and then season it well

00:57with salt, pepper, and garlic powder.

01:00Sear that on all sides in a little bit of oil

01:02until it's really crusty.

01:04Take it out and then add in an onion, some celery,

01:07carrots, a little more salt and pepper,

01:09and then cook that down, and you'll notice

01:11how it pulls the flavor off the bottom of the pan.

01:13At this point, add in a couple tablespoons of butter,

01:15a couple tablespoons of flour.

01:17Stir that around and then deglaze it with some water,

01:19and I like to use bouillon paste.

01:21You could also use a bouillon cube,

01:23or you could just use beef stock, whatever you want.

01:26Just stir that around until it's all incorporated,

01:28and then it's gonna start to thicken.

01:30Add in a couple tablespoons of tomato paste,

01:32a little Worcestershire, and two bay leaves,

01:34and you're good to go.

01:35Bring this up to a simmer and then just cover it,

01:37throw it in the oven for about 350 for about an hour,

01:40and then 325 for another hour and a half or so.

01:43And then here's what you're left with.

01:46Super tender, super flavorful.

01:48All that gravy has concentrated in there.

01:51Our veggies are ready to go.

01:53That's one of the main components.

01:55The other is the hash brown casserole.

01:57I'll whip that up for you, just in case you forgot.

02:04You've seen me make this before.

02:06You can use whatever hash brown casserole recipe

02:08is your favorite, or we will link one below.

02:11I'll just make it again because it's one

02:13of my favorite indulgences of all time.

02:16And then some cream of chicken,

02:20and a little bit of sour cream, a stick of melted butter,

02:24a little bit of diced onion.

02:25You could also use the minced dried onion here,

02:28and then some cheddar cheese.

02:30I'm gonna season it up with salt and pepper,

02:32even though that might not be in the recipe.

02:34And it's as easy as that.

02:37It's okay if your hash browns are still mostly frozen,

02:40as long as they're separated.

02:41What I love in the description is that it said

02:43griddled hash brown casserole, so it makes like

02:46a crispy crust of the hash brown casserole,

02:49and everything else is like ready-made.

02:52I will say that one portion that I ordered

02:55was about 20 bucks, but if you are buying a chuck roast

02:58and you can get two meals out of it,

03:00thanks for your buck, you know what I mean?

03:02Okay, once that is all good and mixed,

03:05it just goes into a casserole dish.

03:07A lot of taters.

03:09Spread it out, I'm gonna top it with a little more cheese,

03:11and then just bake it.

03:13It takes about 45 minutes to an hour,

03:15especially when you're starting with mostly frozen

03:17hash browns.

03:18Because my research is so thorough,

03:22I thought I would order one from Cracker Barrel

03:24so we can see what we're working with.

03:26This right here is 20 bucks.

03:28Now, it is very hearty portion,

03:30but if this is what I wanted to serve my family,

03:33I'd have to order at least two of them.

03:34So here's the hash brown griddled crust.

03:37So it's just a very thin layer of hash browns.

03:43I do love the crust.

03:44It just kinda adds a different texture,

03:46and I like that it's made with pot roast.

03:49But you know how I do.

03:50I just gotta do one better, you know?

03:53Okay, so we've got our hash browns going,

03:57our pot roast.

03:57This is our pretend leftover pot roast.

04:00So I'm gonna take the meat out.

04:04And then you've got your leftover gravy.

04:06If you don't have a lot of gravy left,

04:08you can just buy some store-bought gravy.

04:10Mine is there and it's super thick.

04:13I'm gonna add in a little beef broth

04:14just to thin mine out a little bit.

04:17And this is when you can add in your frozen peas.

04:22Frozen peas take like two seconds to cook.

04:25Now mine is still warm.

04:28You can heat your gravy back up

04:29just to warm your peas through a little bit,

04:31but they'll finish cooking in the oven.

04:33And that is our base for our shepherd's pie.

04:36And then I'm gonna cut my pot roast into chunks.

04:39Ooh, this is so tender.

04:41Just gonna kinda cut it into hearty chunks

04:43because that's the way they have it.

04:45Look at that.

04:46This is just a simple version.

04:47You can use whatever pot roast recipe you like.

04:49Okay, then I'm gonna add in our pot roast.

04:52I always use my leftover pot roast.

04:54I'll simmer it down in tomato sauce

04:56and make like a hearty ragu

04:57or shred it up for sandwiches or tacos.

05:00This just gives you another something different

05:03to do with your pot roast.

05:04Just makes the pot roast a lot more versatile.

05:06Oh, that looks so good.

05:08That's just so good.

05:09We've made the pot roast.

05:10That's good to go.

05:11We've made our hash brown casserole.

05:13That's good to go.

05:14You know, that's all the real cooking

05:16that we're gonna do.

05:17I'm taking a shortcut for the base

05:20with mashed potatoes that are already made.

05:22I'm just going straight in to my cast iron skillet.

05:25You want enough mashed potatoes

05:27to cover whatever vessel you're using.

05:29For me, it's about one and a half of those containers

05:31or about four cups if you're using homemade.

05:34Then goes our pot roast mixture.

05:37You can see the flavor, the comfort, the deliciousness.

05:42Mm, could stop there, but why,

05:44when you can make a hash brown crust?

05:46So what we're gonna do is we're gonna press

05:48our leftover hash brown casserole with some extra cheese

05:51into a large nonstick skillet,

05:53big enough to cover the top.

05:56This one's not gonna be big enough.

05:58Come on.

06:01That should do it.

06:03So let's just cook it up.

06:04Let's make our hash brown crust.

06:07So it has enough butter and cheese in it.

06:09You shouldn't need anything

06:10as long as you're using a good nonstick skillet.

06:13Put some extra cheese down,

06:14and then I'm going in with my hash brown casserole.

06:16Just kind of press it into a super thin layer.

06:19Theirs is really thin, so just as thin as you can get it.

06:22Also, it doesn't have to be perfect.

06:24Craggly edges are probably more what you want.

06:27So I'm just kind of bringing it together,

06:29and then I'm gonna crank the heat up and let it get crispy.

06:32Okay, look at this.

06:34Get up under there.

06:35Do you see that?

06:36That is a cheesy, crusty deliciousness.

06:41We're just gonna slide it right on top.

06:45Oh, craggly bits.

06:47It's gonna be good.

06:49Now I'm gonna top it with even more cheese,

06:51just like they have it.

06:52Okay, so now, when it goes into the oven,

06:54I'm gonna do 400 degrees until it's all good and bubbly,

06:57and then I'm gonna turn on the broiler to crisp up that top.

07:01Oh, here we go.

07:03Oh, Cracker Barrel, thank you for the idea.

07:07Look at this.

07:09Oh my gosh.

07:12This looks so dang good.

07:13If Cozy had a dish, this would be its mascot.

07:17Now in the picture, they topped this with sour cream.

07:21First, I thought that sounded a little weird.

07:23However, with the hash brown crust,

07:25it kind of makes sense, like a loaded potato on top.

07:30So that's how I'll serve it up.

07:33Oh my goodness.

07:37It might be one of the best shepherd's pies I've ever made.

07:40Look at that.

07:41It's starting to look incredible.

07:43Saucy, meaty, comforting, cheesy.

07:48That hash brown crust.

07:50Oh, little dollop how they do it.

07:54And some green onion.

07:56Nailed it.

07:57And in for the perfect bite.

07:59Gotta get a little crusty bit first.

08:04Oh my God.

08:06It's so rich.

08:08So much flavor, but that little salty, cheesy

08:11hash brown crust with the creamy mashed potatoes,

08:15like double the carb.

08:17And then you get your gravy all in one bite, y'all.

08:21One of the best things I've made in a minute.

08:24Y'all gotta make this.

08:26Don't even worry about going to Cracker Barrel

08:28with all the travelers.

08:29Just make it at home.

08:34What it's worth, our hash brown casserole.

08:39You saw how easy that was to put together.

08:40Look how delicious that looks.

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