Shepard's Pie

Dave B


Over the weekend I fixed a left small beef roast for my wife and I as a surprise. She had been at her mothers and had brought back what? More roast!!!! So with all that leftover roast something had to be done, this is a twist in a traditional shepards pie using beef roast (actually you could use anything you liked) and having a top biscuit type crust!! Enjoy

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4-5 depending on portion size
30 Min
35 Min


2 c
mashed potatoes
1 c
shoe string carrots, cooked
1 c
corn, nibblet style (canned or fresh cooked)
2 c
left over roast, cubed 1/2 inch size
1/2 small
onion chopped
1 c
baking mix
3/4 c


Step 1 Direction Photo

1Preheat oven to 350, meanwhile sauté onions in olive oil till translucent and add beef, heat through set aside

Step 2 Direction Photo

2Spray a medium size casserole dish (I prefer cast iron) with olive oil flavored cooking spray or just butter it, put a layer of mashed potatoes on the bottom, spread evenly, topped with carrots spread evenly followed by corn

Step 3 Direction Photo

3Put roast beef and onions on, and spread evenly

Step 4 Direction Photo

4Mix milk and baking mix together, should be thinner than biscuit dough but thicker than pancake batter, leave a vent hole in top. Bake at 350 for 30-40min till browned. Let sit a few min before serving. Enjoy!!!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Scottish