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Shepherds Pie

Shepherds Pie

Once your family tries this dish, you’ll have a new favorite. We’ll never tell that you are using leftovers!

Yield: Serves 6.


  • 1 onion, peeled and chopped
  • 1 stick butter, plus 4 Tablespoons
  • 1 ½ pounds leftover Basic Beef  Pot Roast , cubed or shredded
  • Salt
  • Black Pepper
  • 8  medium red  potatoes
  • 1 3/4 cups milk
  • ½ cup sour cream
  • 2 cups instant biscuit mix
  • 1 ½ cups mixed vegetables, prepared according to package directions


Preheat oven to 350 degrees F.

Pot Roast Mix:

In a large skillet over medium heat, sauté onion in 2 tablespoons butter.  Add pot roast and cook until warmed.  Season with salt and pepper to taste. 


Peel potatoes, slice and place in a saucepan, cover with cold water and bring to a boil.  Cook 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.  Add 1/4 cup milk, 1 stick butter, and sour cream.  Season to taste with salt and pepper.  Whip again until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer

Combine biscuit mix and 1 ½ cups of milk.  The mix should be thinner than that of normal biscuit mix but not runny.  Spray a 9x9 by two inch pan or 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.  Pour the biscuit mix over the meat.  .  Bake for approximately 35-45 minutes or until top is golden brown.  Brush top of biscuits with butter.  Let stand for a few minutes before serving.