Shepherd's pie from leftover roast beef and mashed potatoes

1

Ingredients

  • 1 small onion, peeled and chopped
  • 200 g butter, divided
  • 680 g leftover roast beef, cubed
  • Salt and black pepper
  • 8 to 10 medium red new potatoes
  • 450 ml milk
  • 115 g sour cream
  • 450 g instant biscuit mix (recommended: Bisquick)
  • 340 g sweetcorn or mixed vegetables, prepared according to package directions

Use imperial measurements

Method

How to make Shepherd's pie from leftover roast beef and mashed potatoes

1) Preheat oven to 350 degrees F.
Pot Roast Layer:
1) In a large skillet over medium-high heat, saute onion in 25 g butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
Potato Layer:
1) Peel and slice potatoes 1 cm 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:
1) Combine biscuit mix and 340 ml of milk. The mix should be thinner than that of normal biscuit mix but not runny.
2) Spray a 20 by 20 by 5 cm 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 60 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.

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