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Michael and I just had our first
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opportunity to go over the big pond and
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we went to London and I was so looking
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forward to all the different foods over
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there and we we went Pub hunting and we
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walked into this Pub and I had the most
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wonderful shepherd's pie we cooked
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shepherd's pie all the time but I've
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never shared a recipe with y'all now
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we're going to start by making the the
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bread topping fire shepherd's pie I've
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got two cups of a biscuit mix and
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instead of using the water I'm going to
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use a cup of milk now I like to use the
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milk because it makes it richer and um
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you know I just like richer and we're
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we're not going to want this to be the
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consistency of a biscuit because we're
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actually going to pour this on top so we
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want it more like say a pancake batter
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and you can see how thin it is all right
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so I'm making my shepherd's pie today
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with beef now the first thing we're
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going to have to do is make our mashed
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potatoes and let me tell you if you
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really really want to get into meal
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planning plan to make this the day after
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you've had pot roast and mashed potatoes
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and you can have your meal together
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literally in like 10 minutes so I'm
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starting with fresh potatoes today
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though and these should be
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ready I'm going to let let those drain a
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hot and I'm going to give that a shake
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to get a little of the water out of
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it I'm going to bring these over here
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and pour them into my
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bowl all right I'm going to add one
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butter and I'm going to cream my
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potatoes just with the butter right now
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now the thing that's really going to
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potatoes really special is about a half
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cream that's the magic ingredient now
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I'm going to Salt these give them a
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pepper and I'm going to pour the warm
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milk and I'm going to just beat these
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long enough to incorporate the flavors
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together put maybe a little extra salt
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to make up for the blandness of the sour
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cream and I'm just going to pile these
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potatoes in the casserole
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dish all right I'm just smearing the
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potatoes in the bottom of my casserole
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dish and I'm going to come over here and
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I'm going to melt about a half a stick
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of butter and I'm going to take my
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leftover pot roast now you can use a
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couple of different types of
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vegetables some people I think
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especially in England they may lean more
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towards like the peas and carrots but I
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just love this nibblet corn so I've got
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one in the oven bacing with the peas and
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carrots and this one I'm going to put
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corn now this is just a frozen niblet
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corn and I didn't even bother cooking it
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because it's already been really cooked
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it will heat up nicely while our dish is
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cooking in the oven so I'm just going to
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put a layer of that and then I'm going
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to come in here and put a layer of our
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roast Michael and I had the most
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wonderful time in London but
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um I'll have to tell you our stomach's
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got a little squeamish it's some of that
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like blood pudding stuff but I did love
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pie okay we're going to take our biscuit
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mix and I'm just going to pour
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pie now if you wanted to you could add
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mix and you could have a cheesy
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crust and I'm going to take my
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butter and I'm just going to drizzle
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that oh over our biscuit mix now this is
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ready to go into the oven and we're
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going to bake this at 350 for about
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anywhere from 35 to 45 minutes depending
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on you know how how fast your oven Cooks
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go and you can see how quickly by make
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taking advantage of my leftover pot
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roast how quickly I had this dish
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okay who's ready to taste shepherd's pie
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these beautiful layers of mashed
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potatoes and I told you that I use the
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carrots and the peas in this
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one you know this is probably one of the
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favorite things that we serve at the
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restaurant it's just one of those
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Foods it's so good I think y'all really
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going to love that Shepherd's
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spie Hey Y'all it's Paula Dean now if
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you enjoyed this Blast from the Past be
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sure to like it and click the Subscribe
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Button as well as the notification Bell
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