Paula Deens Shepherds Pie Recipes

SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES BY PAULA DEEN

Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen image

I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.

Provided by diner524

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

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)

Steps:

Preheat oven to 350 degrees F.
Beef Layer:.
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.
Biscuit Layer:.
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
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.

Nutrition Facts : Calories 371.3, Fat 17, SaturatedFat 8.4, Cholesterol 31.8, Sodium 1096.6, Carbohydrate 48.2, Fiber 2.9, Sugar 6.6, Protein 7.7

SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes image

Leftovers don't have to be boring! Turn leftover pot roast and potatoes, mashed or otherwise, into a richly flavored shepherd's pie. You'll need a few more ingredients like onion, corn or mixed veggies.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 8

Ingredients

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

Steps:

Preheat oven to 350 °F.
Pot Roast Layer:
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.
Potato Layer:
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.
Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
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 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.

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