Recipes : Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes
Recipe courtesy Paula Deen

Ingredients
1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 pounds ground beef
Salt and black pepper
8 to 10 medium red new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions

Directions
Preheat oven to 350 degrees F.

Ingredients
Beef Layer:

Directions
In a large skillet over medium-high heat, saute onion in 2 tablespoons
butter. Add ground beef and cook until browned. Season with salt and pepper, to taste. Set
aside.

Ingredients
Potato Layer:

Directions
Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with
cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain
potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until
moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick
butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust
thickness by adding more milk, if desired.

Ingredients

Biscuit Layer:

Directions
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. 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.