Real Recipes From Real Home Cooks ®

shepard's pie

a recipe by
Dave T.
Cades Cove, TN

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

serves 4-5 depending on portion size
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For shepard's pie

  • 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 sm
    onion chopped
  • 1 c
    baking mix
  • 3/4 c

How To Make shepard's pie

  • 1
    Preheat oven to 350, meanwhile sauté onions in olive oil till translucent and add beef, heat through set aside
  • 2
    Spray 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
  • 3
    Put roast beef and onions on, and spread evenly
  • 4
    Mix 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!!!