Shepherd’s Pie
By Paula Deen
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Difficulty: Medium
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 1 1/2 cups prepared mixed vegetables or niblet corn
- 2 (8 oz) cans tomato sauce
- 1 small onion
- 1 1/2 lbs ground meat
- 1/2 cup sour cream
- 12 tablespoons butter
- 1 1/2 cups milk
- 8 to 10 prepared red new potatoes
- 2 cups prepared instant biscuit mix
- to taste salt and pepper
Directions
Beef Layer:
Sauté onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper to taste.
Potato Layer:
Peel and slice potatoes 1/4 thick. Cook in boiling water for approx 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don’t over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
Biscuit Layer:
Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Spray a 9x9x2 inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake at 350 °F for approx 35-45 minutes until top is golden brown.
