Shepherd Pie With Leftover Roast Beef And Potatoes By Paula Deen Recipes

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SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES



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

Make and share this Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

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

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 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.

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

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 PIE WITH LEFTOVER ROAST BEEF AND POTATOES



Shepherd Pie With Leftover Roast Beef and Potatoes 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 Lynn Dine

Categories     Casseroles

Time 1h10m

Number Of Ingredients 9

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.

THE SUPREME SHEPHERD'S PIE



The Supreme Shepherd's Pie image

This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.

Provided by Sunny

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4

1 pound leftover roast beef, cubed
2 onions, thinly sliced
½ cup homemade beef gravy
4 cups mashed cooked potatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
  • Bake in preheated oven for 1 hour, until potatoes are browned.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

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