Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen

Recipe by diner524
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small onion, peeled and chopped
  • 6
    tablespoons butter, divided
  • 1 12
    lbs pot roast, cubed (leftover)
  • 34
    cup gravy, leftover
  • salt and black pepper
  • 3
    cups mashed potatoes, leftover
  • 1 12
    cups milk
  • 2
    cups biscuit mix, instant
  • 1 12
    cups corn, prepared according to package directions (or mixed vegetables)
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Beef Layer:
  • 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.
  • Biscuit Layer:
  • Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
  • 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.
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