Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 small onion, peeled and chopped
  • 14 tablespoons butter, divided (1 stick plus 3/4 stick)
  • 1 1/2 pounds leftover pot roast, cubed
  • 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 dire
Directions

Preheat oven to 350 degrees F.

Pot Roast Layer:

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

Potato Layer:

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.

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 pot roast and onions with 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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Pairs Well With
Merlot

Jammy, earthy red wine

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4.1 87
This is a great way to use up left over pot roast. I already had onions, carrots, & garlic in my pot roast. I only had about a cup of frozen peas so I threw those in. I used instant mashed potatoes because I have a newborn & had no time to make mashed potatoes ( seasoned them with black pepper). I made some gravy because other reviews said that it was dry. I used 1 cup of beef broth, one tbs butter, and whisked in flour/water mixture. I seasoned the gravy with S & P, garlic powder, onion powder & a dash of cayenne. I will be making again despite the fact that this is not traditional Shepherd's Pie!!!1 item not reviewed by moderator and published
Wonderful, I have made this numerous time for friends and family! item not reviewed by moderator and published
Perfect use of pot roast leftovers. this was my first Shepherd's Pie. I sautéed parboiled carrots and frozen peas along with the beef before layering. I forgot to season the veggies. my bisquick mix was a little too thick, but still good with that butter on top. Next time I'll use instant flake potatoes if I don't have pre-made mashed. and fry the onion and beef in olive oil instead of butter. but i liked the butter drizzled on top of the crust. item not reviewed by moderator and published
This recipe was fantastic. It was my first Shepherd's Pie recipe, and my entire family loved it (my picky husband & 3 year old son included! I was feeling extra lazy and wanted to throw something together since I had leftover pot roast, so I used box mashed potatoes (yes, the powder ones and threw on frozen corn. It still turned out absolutely freakin' delicious! This one will definitely be a family favorite from now on. item not reviewed by moderator and published
AMAZING! I used canned baby peas for the vegetable layer because that's what my family likes. I had to use a 9x13 baking dish because it wouldnt all fit in a 9x9. The cheese crust went so well with the beef and gravy, and the potato/vegetable layers underneath rounded this dish out so it felt like you're eating an entire meal. This is for sure going to be a family favorite from now on, GREAT comfort food! item not reviewed by moderator and published
I made this with left over roast. I loved it. My husband loves this during the winter months when he's been outside all day. item not reviewed by moderator and published
Delicious! I used half the butter and leftover asparagus and green beans, also added mushrooms. My husband hates leftovers and didn't realize that was what he was eating. item not reviewed by moderator and published
This was excellent. Used about half as much butter and did not put any melted butter on top. I chopped the meat very small as my youngest daughter does not like roast beef but she ate this all up. I used frozen peas as the vegetable. My husband loved the biscuit like topping. I made extra gravy so that it could be put on each serving as needed. I will definitely make this again. item not reviewed by moderator and published
This was a fabulous was to use up leftover roast beef! The recipe didn't specify gravy in the ingredients, just when it told you to layer each thing. That was the only thing that we need to do next time, make sure there is enough gravy because it was a little dry. Also, make sure you use a casserole dish with HIGH sides! We didn't have enough room to pour all of the baking mix on top. Thanks Paula for sharing!! item not reviewed by moderator and published
Another good Paula Deen recipe....but really, you don't need to use all of that butter. I'm sure it would make it taste that much better, but butter isn't cheap and is certainly full of fat and calories! I thought this tasted just fine using about half the butter. Remember to season all of the layers; I forgot to season the vegetables (which were prepared 'according to package directions' and they needed a little salt. item not reviewed by moderator and published

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