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

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    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.

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    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)


    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


      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.

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    • on March 12, 2009


      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


    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
    Total Fat 16.9 g
    Saturated Fat 8.3 g
    Cholesterol 31.7 mg
    Sodium 1096.6 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 2.8 g
    Sugars 6.5 g
    Protein 7.6 g

    The following items or measurements are not included:

    pot roast

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