SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES

Shepherd Pie With Leftover Roast Beef and Potatoes image

Provided by Lynn Dine

Time 1h10m

Number Of Ingredients 9

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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, to taste
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:

1. 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.
2. 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.
3. 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.