Shepherd Pie With Leftover Roast Beef And Potatoes By Paula Deen

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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
• 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)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 beef layer:.
• 3 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.
• 4 biscuit layer:.
• 5 combine biscuit mix and 1 1/2 cups of milk. the mix should be thinner than that of normal biscuit mix but not runny.
• 6 spray 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.