Sandra This Paula Deen Shepherd’s Pie Recipe is a hearty and classic recipe, which is made with ground meat and a unique biscuit topping. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.
Paula Deen Shepherd’s Pie Recipe Ingredients
For the Beef Layer:
- 1 1/2 lbs ground meat (beef recommended)
- 1 small onion, chopped
- 2 tablespoons butter
- 2 (8 oz) cans tomato sauce
- 1 1/2 cups prepared niblet corn or mixed vegetables
- Salt and pepper to taste
For the Potato Layer:
- 8 to 10 prepared red new potatoes
- 1/2 cup milk, heated
- 1/2 cup (1 stick) butter
- 1/2 cup sour cream
- Salt and pepper to taste
For the Biscuit Layer:
- 2 cups prepared instant biscuit mix (like Bisquick)
- 1 cup milk
- 4 tablespoons butter, melted
How To Make Paula Deen Shepherd’s Pie
- Prepare the Beef Layer: In a large skillet, melt 2 tablespoons of butter and sauté the chopped onions until soft. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat. Stir in the tomato sauce and season with salt and pepper to taste.
- Make the Mashed Potato Layer: While the beef is cooking, peel and slice the potatoes about 1/4-inch thick. Place them in a pot of boiling water and cook for approximately 15 minutes, or until fork-tender. Drain the potatoes well.
- Whip the Potatoes: Using an electric mixer, whip the cooked potatoes until moderately smooth—a few lumps are okay. Add the heated milk, 1/2 cup of butter, and the sour cream. Season with salt and pepper and whip again until just combined. If the potatoes seem too thick, you can add a little more milk.
- Mix the Biscuit Topping: In a medium bowl, combine the instant biscuit mix and 1 cup of milk. Stir until a soft dough forms. The mixture should be thinner than a typical biscuit dough but not runny.
- Assemble the Casserole: Preheat your oven to 350°F. Spray a 9x9x2-inch pan or a similar casserole dish. Spread half of the mashed potatoes in an even layer on the bottom. Top the potatoes with the mixed vegetables or corn. Spread the beef mixture evenly over the vegetables.
- Add Topping and Bake: Carefully pour the biscuit batter over the meat layer, spreading it to cover the surface. Drizzle the 4 tablespoons of melted butter over the top of the biscuit batter. Bake for 35 to 45 minutes, or until the topping is golden brown and cooked through.
Recipe Tips
- How to get fluffy mashed potatoes? Be careful not to over-beat the potatoes, as this can make them gluey. Mix them just until the ingredients are combined. Using heated milk also helps them stay fluffy.
- Can I use a different meat? Yes. While this recipe uses ground beef (making it technically a “Cottage Pie”), you can use ground lamb for a traditional Shepherd’s Pie, or even ground turkey for a lighter version.
- How to prevent a soggy biscuit topping? Ensure your meat mixture isn’t too liquidy. If it seems very wet after adding the tomato sauce, let it simmer for a few extra minutes to thicken before layering it in the casserole dish.
- Can I prepare this ahead of time? You can prepare the meat and potato layers ahead of time and store them in the refrigerator. Assemble the casserole with the freshly mixed biscuit topping just before baking for the best results.
What To Serve With Shepherd’s Pie
This all-in-one casserole is a hearty meal on its own, but it pairs well with:
- A simple green salad with vinaigrette.
- Steamed green beans or peas.
- Crusty bread for soaking up any juices.
- A glass of red wine or a dark beer.
How To Store Shepherd’s Pie
Store: Cover the casserole dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat: For best results, reheat individual portions in the microwave or place the entire casserole dish back in a 350°F oven for 15-20 minutes, or until heated through. The biscuit topping will soften upon refrigeration but will crisp up slightly when reheated in the oven.
Shepherd’s Pie Nutrition Facts
- Calories: ~650 kcal per serving
- Protein: 30g
- Fat: 40g
- Carbohydrates: 45g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Traditionally, Shepherd’s Pie is made with ground lamb (as shepherds herd sheep), while Cottage Pie is made with ground beef. The terms are often used interchangeably, especially in the United States.
Yes, you can use your favorite homemade biscuit recipe. Prepare the dough as you normally would, then roll it out and place it over the meat layer instead of using the pourable batter. You may need to adjust the baking time slightly.
This can happen if the meat layer was too hot when you added the topping, causing it to steam the bottom of the dough instead of baking it. Letting the meat mixture cool slightly before assembly can help.
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Paula Deen Shepherd’s Pie Recipe
Description
A hearty and comforting casserole with a unique layered twist: mashed potatoes on the bottom, a savory ground beef and vegetable filling, and a fluffy biscuit topping.
Ingredients
Instructions
- Sauté onion, then brown the ground beef. Stir in tomato sauce and season.
- Boil, peel, and mash potatoes with milk, butter, and sour cream.
- Preheat oven to 350°F. In a greased 9×9-inch pan, layer half the mashed potatoes, then the vegetables, then the meat mixture.
- Mix biscuit mix and 1 cup of milk to form a pourable batter. Pour over the meat layer.
- Drizzle with 4 Tbsp. of melted butter.
- Bake for 35-45 minutes until the top is golden brown. Let rest before serving.
Notes
- For a traditional Shepherd’s Pie, use ground lamb instead of beef.
- Don’t over-whip the potatoes, or they can become gluey.
- Ensure the meat mixture isn’t too wet to prevent a soggy biscuit topping.
- The biscuit topping should be thinner than a standard drop biscuit dough.
