Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen Recipe
    Lost? Site Map

    Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen

    Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen. Photo by Annacia

    1/2 Photos of Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    diner524's Note:

    I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 small onion, peeled and chopped
    • 6 tablespoons butter, divided
    • 1 1/2 lbs pot roast, cubed (leftover)
    • 3/4 cup gravy, leftover
    • salt and black pepper
    • 3 cups mashed potatoes, leftover
    • 1 1/2 cups milk
    • 2 cups biscuit mix, instant
    • 1 1/2 cups corn, prepared according to package directions (or mixed vegetables)

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Beef Layer:.
    3. 3
      In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
    4. 4
      Biscuit Layer:.
    5. 5
      Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
    6. 6
      Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

    Ratings & Reviews:

    • on June 03, 2010

      55

      This is the 2nd time in a week I've made this recipe! I cook a large roast in the crock pot and split it up for 2 meals. I do not use as much butter as this calls for. But, it still comes out great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2009

      55

      I made this tonight using leftover pulled beef with mixed veggies. I lowered the fat somewhat by skipping the butter cooking of the onions and just cooking them in the water in the water I needed for the gravy (when the onion was almost tender I added the frozen veggies into the same pot. To that pot I then added the beef and some brown gravy mix as I didn't have any from the cooked beef. For the biscuit topping I used E-Z Low Fat Bisquick Mix (the only thing I made biscuits with anymore!) made up with fat free milk. I cooked the spuds earlier in the day and with that it all came together very quickly indeed. My 4 serving size was beautifully done in 35 mins. Thanks Diner for a real hubby pleaser!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen

    Serving Size: 1 (213 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 371.3
     
    Calories from Fat 152
    41%
    Total Fat 16.9 g
    26%
    Saturated Fat 8.3 g
    41%
    Cholesterol 31.7 mg
    10%
    Sodium 1096.6 mg
    45%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 2.8 g
    11%
    Sugars 6.5 g
    26%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    pot roast

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites