Shepherd's Pie From Leftover Beef Roast And Mashed Potatoes

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 small onion, peeled and chopped
• 14 tablespoons butter, divided (1 stick plus 3/4 stick)
• 1 1/2 lbs leftover pot roast, cubed
• salt
• black pepper
• 8 -10 medium new potatoes
• 2 cups milk
• 1/2 cup sour cream
• 2 cups instant biscuit mix
• 1 1/2 cups niblet corn or 1 1/2 cups mixed vegetables, prepared according to package directions

Recipe

• 1 preheat oven to 350°f.
• 2 pot roast layer:.
• 3 in a large skillet over medium-high heat, saute onion in 2 tablespoons butter. add pot roast and cook until browned. season with salt and pepper, to taste. set aside.
• 4 potato layer:.
• 5 peel and slice potatoes 1/4-inch thick. place in a saucepan, cover with cold water, and bring to a boil. cook for approximately 15 minutes or until fork tender. drain potatoes and transfer to a mixing bowl. whip potatoes with an electric mixer, mixing until moderately smooth. don't over beat them; a few lumps are nice. add 1/2 cup heated milk, 1 stick butter, and sour cream. season with salt and pepper, to taste. whip again until mixed. adjust thickness by adding more milk, if desired.
• 6 biscuit layer:.
• 7 combine biscuit mix and 1 1/2 cups of milk. the mix should be thinner than that of normal biscuit mix but not runny.
• 8 spray a 9x9x2-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 pot roast and onions with 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.