Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

• 2 cups biscuit mix instant
• 14 tablespoons butter divided (1 stick plus)
• 2 cups milk 
• 1.5 cups vegetables mixed prepared
• 8  new potatoes red
• 1 small onion peeled chopped
• 1.5 pounds pot roast cut leftover cubed
• 8 servings salt and pepper black
• 0.5 cup cup heavy whipping cream sour

Equipment

• frying pan
• sauce pan
• oven
• mixing bowl
• pot
• hand mixer
• casserole dish

Directions

1. Preheat oven to 350 degrees F.
2. Pot Roast
3. In a large skillet over medium-high heat, saute onion in 2 tablespoons butter.
4. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
5. Potato
6. Peel and slice potatoes 1/4-inch thick.
7. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender.
8. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice.
9. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
10. Biscuit
11. Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
12. Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray.
13. 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 with gravy.
14. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top.
15. Bake for approximately 35 to 45 minutes or until top is golden brown.
16. Let stand for a few minutes before serving.