Paula Dean's Shepherd's Pie

Shepherd's Pie

Ingredients:

• 1 small onion
• 1 1/2 pounds ground beef
• 2 (8-ounce) cans tomato sauce
• 1 1/2 cups mixed vegetables or niblet corn, prepared
• Salt and freshly ground black pepper
• 1 tsp each: Basil, Parsley, Oregano, Garlic Powder
• 8 to 10 medium red new potatoes
• 1 1/2 cups milk
• 12 tablespoons butter
• 1/2 cup sour cream
• 2 cups instant biscuit mix

Directions:

Preheat oven to 350 degrees F.

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef and 1 tsp each: Basil, Parsley, Oregano, Garlic Powder . After beef is browned, drain and add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Grease a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.