Alright so you made that roast beef, loads of mashed potatoes and now you have heaps of leftovers, right? I offer you a wonderful solution:Paula Deen’s Shepherd Pie with Leftover Roast Beef found over at Food.com. I made a few changes…as I am known to do, so I have listed how I made it. My husband was thrilled that I even presented him with a lil serving of Ketchup to go with his portion. This Shepherd Pie reminded me of an Aussie Meat Pie which also begs for a good dollop of Ketchup.
This Shepherd Pie is different from all the ones I have seen; it uses mashed potatoes for the “crust” and has a biscuit topping! I don’t EVER purchase Bisquick Baking Mix but a few years ago I realized that someone MUST have posted home made versions of the stuff; I was right. I make up a batch of biscuit mix now and again and keep it in the fridge for when I am feeling particularly lazy and don’t want to make ’em from scratch.
I poured the goopy Biscuit dough on top of the meat filling as directed in the recipe but my son Ryan said next time I should scoop it on in mounds. I think he might be on to something with that suggestion.
1 Onion, chopped
3 cloves Garlic, minced
2 Tablespoons Olive Oil
1 1/2 pounds Leftover Roast Beef, cubed
3/4 cup Gravy (use leftover Gravy if you have it; if not, stir 1 Tablespoon Gravy Mix into 3/4 cup cold water, whisk until no lumps remain)
1 1/2 teaspoons Worcestershire Sauce
Salt and Pepper
3 cups Mashed Potatoes, leftover
1 cup Frozen Sweet Peas
1/2 cup diced Carrots
1 – 1 1/2 cups Milk
2 cups Biscuit Mix
4 Tablespoons Butter, melted
Preheat oven to 350F.
Lightly spray a 9x9inch square pan with vegetable oil spray.
In a large skillet over med-high heat sauté onion in olive oil.
Add minced garlic and continue sautéing for another couple of minutes.
Add beef, stir well.
Add gravy and heat to boiling; cook for 1 – 2 minutes, stirring constantly.
Remove from heat.
Add worcestershire sauce, salt and pepper; set aside.
Layer mashed potatoes halfway up the sides of prepared baking dish.
Spread beef mixture over mashed potatoes.
Next, add frozen sweet peas and diced carrots.
Combine biscuit topping mix with enough milk to make a goopy dough.
Scoop biscuit dough and drop in mounds onto vegetable layer.
Brush with melted butter.
Bake in preheated 350F oven for 35 – 45 minutes or until top is golden brown.
Let stand a few minutes before serving.
Serve 4 – 6