Matt told me he was a fan of Shepherds Pie awhile back so for his birthday I went scouring the internet for a recipe! I came across Paula Deen's version (who happens to be my cooking hero), which is a little bit different than the typical recipe, but its so delicious and easy to make!
Ingredients:
1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared (I use the steam fresh corn!)
Salt and freshly ground black pepper (fresh? I use the pepper in the cupboard)
8 to 10 medium red new potatoes (or 2 packages of instant potatoes for when you're in a hurry!)
1 1/2 cups milk
12 tablespoons butter (You know how Paula likes her butter!)
1/2 cup sour cream (for the potatoes)
2 cups instant biscuit mix
Directions:
1. Preheat oven to 350F degrees.
2. Prepare Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for about 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.
3. While potatoes are boiling begin preparing Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; mix in corn or veggies. Add salt and pepper to taste.
4. Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
5. Spray a 9x9x2 pan or any similar casserole dish. Put potatoes down first. Next spread the beef and corn mixture on top of the potatoes. Pour biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for about 35-45 minutes until the top is golden brown.
Making your (Paula's) recipe for the second time tonight- YUM!!
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