Mohamed Shili This delicious Shepherd’s Pie, inspired by Paula Deen, is a comforting, hearty meal perfect for busy weeknights. With creamy mashed potatoes, a savory meat layer, and a golden biscuit topping, it’s as easy to make as it is satisfying.
Recipe 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
How To Make Shepherd’s Pie?
- Prepare the Beef Layer: Sauté the onion in 30 g / 2 tablespoons butter over medium heat until softened. Add the ground meat and cook until browned. Stir in the tomato sauce and mixed vegetables or corn. Season with salt and pepper to taste and set aside.
- Make the Potato Layer: Boil the sliced potatoes in salted water for about 15 minutes, or until fork-tender. Drain and mash using an electric mixer until moderately smooth, leaving some lumps for texture. Mix in 120 ml / 1/2 cup heated milk, 115 g / 1/2 cup butter, and sour cream. Season with salt and pepper. Adjust thickness with more milk if needed.
- Prepare the Biscuit Layer: In a bowl, combine the biscuit mix with 240 ml / 1 cup milk, stirring until the mixture is slightly thinner than standard biscuit dough but not runny.
- Assemble the Shepherd’s Pie: Preheat the oven to 175°C / 350°F. Spray a 23 cm / 9-inch square casserole dish (or similar) with non-stick cooking spray. Spread half of the mashed potatoes evenly in the bottom of the dish. Layer the meat and vegetable mixture over the potatoes. Pour the biscuit mix over the meat layer, spreading evenly to cover. Drizzle with the remaining 55 g / 4 tablespoons melted butter.
- Bake and Serve: Bake in the preheated oven for 35–45 minutes, or until the biscuit topping is golden brown. Let the pie rest for a few minutes before serving.
Recipe Tips:
- Use Starchy Potatoes for the Best Mash: Red new potatoes work well, but make sure they are starchy enough for a creamy texture. Avoid over-boiling to prevent watery potatoes.
- Don’t Skip Heating the Milk for Mashed Potatoes: Warm milk blends more easily with the potatoes and helps achieve a smoother, fluffier consistency.
- Season Each Layer Well: Add salt and pepper to the beef, vegetables, and potatoes separately. This ensures every bite is flavorful, not bland.
- Spread Biscuit Topping Evenly: Pour and gently spread the biscuit layer to avoid gaps. An even layer helps it bake into a golden, fluffy crust.
- Let the Pie Rest Before Serving: Once baked, let the Shepherd’s Pie rest for 5–10 minutes. This allows the layers to set, making it easier to serve without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Shepherd’s Pie cool to room temperature. Transfer it to an airtight container or cover the dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3 days.
- Freeze: Allow the Shepherd’s Pie to cool completely before transferring it to a freezer-safe container or wrapping it tightly with foil and plastic wrap. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight.
- Reheat: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2–3 minutes. Stir halfway through to ensure even heating.
Nutrition Facts
- Calories: 346
- Total Fat: 20 g
- Saturated Fat: 8.4 g
- Cholesterol: 87 mg
- Sodium: 741 mg
- Potassium: 749.4 mg
- Total Carbohydrate: 26 g
- Dietary Fiber: 3.4 g
- Sugars: 4.1 g
- Protein: 17 g
Check out More Recipes:
Paula Deen Shepherd’s Pie
Description
This delicious Shepherd’s Pie, inspired by Paula Deen, is a comforting, hearty meal perfect for busy weeknights. With creamy mashed potatoes, a savory meat layer, and a golden biscuit topping, it’s as easy to make as it is satisfying.
Ingredients
Instructions
- Prepare the Beef Layer: Sauté the onion in 30 g / 2 tablespoons butter over medium heat until softened. Add the ground meat and cook until browned. Stir in the tomato sauce and mixed vegetables or corn. Season with salt and pepper to taste and set aside.
- Make the Potato Layer: Boil the sliced potatoes in salted water for about 15 minutes, or until fork-tender. Drain and mash using an electric mixer until moderately smooth, leaving some lumps for texture. Mix in 120 ml / 1/2 cup heated milk, 115 g / 1/2 cup butter, and sour cream. Season with salt and pepper. Adjust thickness with more milk if needed.
- Prepare the Biscuit Layer: In a bowl, combine the biscuit mix with 240 ml / 1 cup milk, stirring until the mixture is slightly thinner than standard biscuit dough but not runny.
- Assemble the Shepherd’s Pie: Preheat the oven to 175°C / 350°F. Spray a 23 cm / 9-inch square casserole dish (or similar) with non-stick cooking spray. Spread half of the mashed potatoes evenly in the bottom of the dish. Layer the meat and vegetable mixture over the potatoes. Pour the biscuit mix over the meat layer, spreading evenly to cover. Drizzle with the remaining 55 g / 4 tablespoons melted butter.
- Bake and Serve: Bake in the preheated oven for 35–45 minutes, or until the biscuit topping is golden brown. Let the pie rest for a few minutes before serving.
Notes
- Use Starchy Potatoes for the Best Mash: Red new potatoes work well, but make sure they are starchy enough for a creamy texture. Avoid over-boiling to prevent watery potatoes.
- Don’t Skip Heating the Milk for Mashed Potatoes: Warm milk blends more easily with the potatoes and helps achieve a smoother, fluffier consistency.
- Season Each Layer Well: Add salt and pepper to the beef, vegetables, and potatoes separately. This ensures every bite is flavorful, not bland.
- Spread Biscuit Topping Evenly: Pour and gently spread the biscuit layer to avoid gaps. An even layer helps it bake into a golden, fluffy crust.
- Let the Pie Rest Before Serving: Once baked, let the Shepherd’s Pie rest for 5–10 minutes. This allows the layers to set, making it easier to serve without falling apart.
Shepherd’s Pie
