Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
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. 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) |
Directions:
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.
|
|