Shepherd’s Pie from Leftover Beef Roast and Mashed

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Recipe Courtesy of

Servings: 8 servings
Prep Time: 30 min
Cook Time: 1 hour 15 min
Difficulty: Moderate

Ingredients Add to grocery list

1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 pounds leftover pot roast, cubed
Salt and black pepper
8 to 10 medium red new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire





Preheat oven to 350 degrees F.

Pot Roast Layer:

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

Potato Layer:

Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for 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. Don’t over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer:

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

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 pot roast and onions with 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.

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Reader Comments:


My boyfriend is a wicked picky eater! I have been missing out on some of my favorite dishes, Sheperds Pie included. Until One day I came home and he start telling me about this Paula Deen recipe for a "left over post roast sheperds pie". I finally got around to making it, and have to say how GREAT this is! It's a HUGE HIT! I can't wait to make it agian. Thanks Paula smile

By ashley on December 30, 2012


Yummy!!! Delicious. Easy and the family loved it. Thank you Paula! I just love and adore you so much! Kathy- in Texas

By Anonymous on July 23, 2012


I saw you make this on your show one day. I tried it an all my family and friends just love it. Everyone I have made it for has asked for the recipe. I have tried a few of your recipe's and have loved them all.

By Deb Puffer on February 17, 2012


I made this recipe with leftover turkey after Thanksgiving and it turned out well. I even added some leftover turkey gravy...really good. We are hosting a dinner movie party in Dec.....think I will make 2 big dishes of this. Thanks, Paula. Once again a wonderful Paula Deen recipe grin. Linda

By Linda Forsyth on November 28, 2011


just would like to tell you how much i love seeing you on tv. i would love to see you in person but i know not possible. you have the best recipes and make baking and cooking look so simple. you make me smile every time i see you. saw you recently on the price is right made my day. thank you again for making me smile laugh cry and have the best time. sincerely, gayle gillilan

By gayle gilllilan on February 12, 2011


My husband had mentioned doing a shepherd's pie some time and the next day you did it on your show so I couldn't wait to try it. We even had the leftover's from Sunday dinner. My sister & I were just in Georgia visiting my daughter and we went to Lady & Sons. Had a great time, sorry we missed

By Kathy Thompson on February 02, 2011


I never knew what to do with leftover roast and here is the solution. My husband loves this as do I. I may have filled my casserole too full but you might want to make sure your dish is deep. Diana

By Diana Gale on June 04, 2009

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