Once your family tries this dish, you’ll have a new favorite. We’ll never tell that you are using leftovers!
Yield: Serves 6.
- 1 onion, peeled and chopped
- 1 stick butter, plus 4 Tablespoons
- 1 ½ pounds leftover Basic Beef Pot Roast , cubed or shredded
- Black Pepper
- 8 medium red potatoes
- 1 3/4 cups milk
- ½ cup sour cream
- 2 cups instant biscuit mix
- 1 ½ cups mixed vegetables, prepared according to package directions
Preheat oven to 350 degrees F.
Pot Roast Mix:
In a large skillet over medium heat, sauté onion in 2 tablespoons butter. Add pot roast and cook until warmed. Season with salt and pepper to taste.
Peel potatoes, slice and place in a saucepan, cover with cold water and bring to a boil. Cook approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Add 1/4 cup milk, 1 stick butter, and sour cream. Season to taste with salt and pepper. Whip again until mixed. Adjust thickness by adding more milk, if desired.
Combine biscuit mix and 1 ½ cups of milk. The mix should be thinner than that of normal biscuit mix but not runny. Spray a 9x9 by two inch pan or casserole dish with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions. Pour the biscuit mix over the meat. . Bake for approximately 35-45 minutes or until top is golden brown. Brush top of biscuits with butter. Let stand for a few minutes before serving.