Shepherd's Pie Recipe by Paula Deen

Level: Moderate

Time: 75 MINUTES

0 ratings


  • 1 1/2 cups mixed vegetables or niblet corn, prepared
  • 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 red new potatoes, prepared
  • 2 cups instant biscuit mix, prepared
  • salt and pepper, to taste


Beef Layer:

Saute 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° for approx 35-45 minutes until top is golden brown.

Shepherd's Pie


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen