The shepherd's pie we've made in the past had the leftover meat and vegetables on the bottom, leftover mashed potatoes on top, and baked until the stuff on the bottom was bubbly and the potatoes were lightly browned.
This recipe is different in that it puts the potatoes on the bottom (soaking up all of that good flavor from the gravy) and a biscuit crust on top.
- Leftover pot roast, cut into small chunks
- Leftover gravy, heated in microwave until liquefied
- Extra potatoes, peeled and boiled until tender
- Leftover vegetables from pot roast
- Extra vegetables if necessary to make 2 to 3 cups (see note below)
- Instant biscuit mix (I used a single-use package of Kroger brand buttermilk biscuits, so I don't know how much actual mix)
- 3 Tbl butter, melted
Potato layer: Place the potatoes in the bottom of a casserole dish and lightly mash, leaving it a bit chunky
Meat layer: spread the meat over the potatoes and then lightly drizzle the gravy evenly over the meat.
Vegetable layer: Spread the vegetable mixture over the meat.
Biscuit layer: Mix up the biscuit mix according to instructions, adding just a bit more liquid to make it thinner than normal and spread it over the vegetables. Drizzle melted butter over the biscuits.
Place in oven and bake for 35-45 minutes until the biscuits are lightly browned.
A note on vegetables: I only had a few carrots and parsnips leftover from the previous dinner. So, I chopped up some fresh carrots and precooked them in the microwave for one minute (covered). I also cut up some fresh green beans into 1 inch pieces and precooked them in the microwave for 1 minute (covered). I then added some frozen corn niblets. I could have used a bag of frozen mixed vegetables - but personally I think they taste nasty. Fresh carrots and green beans (in season) are pretty cheap, and they taste so much better than their frozen counterparts.