Shepherd Pie With Leftover Roast Beef and Potatoes by Paula Deen

• small onion, peeled and chopped↗1
• butter, divided↗6
• lbs pot roast, cubed (leftover)↗1 1⁄2
• cup gravy, leftover3⁄4
• salt and black pepper
• cups mashed potatoes, leftover3
• cups milk↗1 1⁄2
• cups biscuit mix, instant2
• cups corn, prepared according to package directions (or mixed vegetables)↗1 1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.

3. 3

   Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.

4. 4

   Spray a 9 by 9 by 2-inch 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 meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons 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.