It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SHEPHERD’S PIE from LEFTOVER BEEF & MASHED POTATOES!
Sometimes we simply have too many leftovers after a big roast beef dinner. This recipe for Shepherd’s Pie is a scrumptious way to clear out the fridge and provide a different taste sensation for your family. I don’t often prepare anything from box but it’s great to have some biscuit mix in the cupboard for those last minute throw together meals. But feel free to mix up a batch of your favorite biscuits to use instead. Just adjust the recipe ingredients accordingly. This recipe can also be used for chicken and pork leftovers which makes it really versatile.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 210 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
SHEPHERD’S PIE FROM LEFTOVER BEEF ROAST & MASHED POTATOES
1 small onion, peeled and chopped
14 T. butter, divided (1 stick plus ¾ stick)
1½ pounds leftover pot roast, cubed
Salt & Pepper
8-10 medium red new potatoes
2 cups milk
½ cup sour cream
2 cups instant biscuit mix
1½ cups corn or mixed vegetables, prepared according to package directions
Preheat oven to 350 degrees.
Pot Roast Layer:
In large skillet over medium-high heat, sauté onion in 2 T. butter. Add pot roast and cook until browned. Season with salt and pepper to taste. Set aside.
Peel and slice potatoes ¼ inch thick. Place in a saucepan, cover with water and bring to boil. Cook approximately 15 minutes or until fork tender. Drain potatoes and mash until moderately smooth—a few lumps are good for texture. Add ½ 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.
Combine biscuit mix and 1½ cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
Spray 9 x 9 x 2-inch pan (or similar casserole dish) with cooking spray. Layer mashed potatoes halfway up sides of dish. Next, spread layer of corn or mixed vegetables. Then add layer of pot roast and onions with gravy. Pour biscuit mix over the meat. Melt 4 T. butter and drizzle over top. Bake approximately 35-45 minutes or until top is golden brown. Let stand few minutes before serving.