Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes
Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes requires about 1 hour and 45 minutes from start to finish. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 572 calories, 26g of protein, and 34g of fat each. Thanksgiving will be even more special with this recipe. It works well as a rather inexpensive side dish. Head to the store and pick up new potatoes, butter, vegetables, and a few other things to make it today. This recipe is typical of Scottish cuisine.
Instructions
Preheat oven to 350 degrees F.
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.
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.
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.