Ingredients

1 1/2 cup mixed vegetables or niblet corn, prepared
2   8-ounce cans tomato sauce
1   small onion
1 1/2 lb ground meat
1/2 cup sour cream
12 tablespoon butter
1 1/2 cup milk
8-10   medium red new potatoes
2 cup instant biscuit mix, prepared
Salt and Pepper to taste

Directions

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.

Recipe Courtesy of Paula Deen