shepherd pie with leftover roast beef and potatoes
(1 rating)
No Image
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.
►
(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For shepherd pie with leftover roast beef and potatoes
-
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, to taste
-
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)
How To Make shepherd pie with leftover roast beef and potatoes
-
1Beef 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.
-
2Biscuit 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.
-
3Spray 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Shepherd Pie With Leftover Roast Beef and Potatoes:
ADVERTISEMENT
ADVERTISEMENT