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

☆☆☆☆☆ 0 votes
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


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