Shepherd's Pie

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Picture of Shepherd's Pie Recipe Photo: Shepherd's Pie Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 1 small onion
  • 1 1/2 pounds ground beef
  • 2 (8-ounce) cans tomato sauce
  • 1 1/2 cups mixed vegetables or niblet corn, prepared
  • Salt and freshly ground black pepper
  • 8 to 10 medium red new potatoes
  • 1 1/2 cups milk
  • 12 tablespoons butter
  • 1/2 cup sour cream
  • 2 cups instant biscuit mix

Directions

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 275 reviews

  • on May 10, 2013

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    I am a new, learning cook, trying to make more things from scratch instead of eating out so often, and I had been wanting to make this dish ever since I tried it at a restaurant. This recipe worked great! My whole family loved it. For the vegetables, I used canned corn and canned French-style green beans, and both really worked with it! Since it has so much meat I had to use a longer dish, which made the biscuit layer not quite cover the entire thing, but other than that it was perfect! Thanks Chef Paula Deen!

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  • on February 19, 2013

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    It looked beautiful and delicious too. Instead of the can tomato I made gravy instead. It was yummy?!

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  • on September 27, 2012

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    This is a pretty good recipe. I doctor it quite a bit. I use Ina Garten's herb biscuit recipe for the top instead of a instand biscuit mix. I also make a garlic mashed potato and add garlic and fennel to the meat mixture. It turns out really delicious and I think the biscuits make a real difference.

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