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Shepherd’s Pie

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 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


Beef Layer:

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