Jesus was a Shepherd...and this shepherd's pie ROCKS...THE WORLD!!!! I came up with a rather hair-brained idea of cooking a chicken, a pork roast AND a beef roast at the same time in a gianormous roasting pan. The whole idea was to maximize my Mommy Time and spend less time on meals. I was worried after I cooked up the meat that when I used it in another dish it would be overcooked and not taste good. Oh goodness, was I WRONG!!! The beef roast I used for this dish was HEAVENLY!!!
I searched recipes for left over beef roast and found a recipe by Paula Deen for a Shepherd's Pie. I was worried when the recipe called for 14 tablespoons of butter. SERIOUSLY...come on Paula Deen. That is an utter JOKE! So I modified the recipe.
Rock Your World Shepherd's Pie:
1/2 red onion, peeled and chopped
1 Tbsp olive oil
1 1/2 pounds leftover pot roast, cubed
Salt and black pepper
5-6 medium red new potatoes
1/2 stick butter
1 1/2 cups milk
2 1/4 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables
Preheat oven to 350 degrees F.
Pot Roast Layer:
In a large skillet over medium-high heat, saute onion in olive oil. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
Place potatoes in pressure cooker and cook for 9 minutes at pressure until fork tender. Drain potatoes and transfer to a mixing bowl. Scrape skins off potatoes and smash to a consistency you like. Add 1/2 cup heated milk, 1/2 stick butter, season with salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.