Budget Shepard's Pie

1 2/3 Prep: 15 minutes Cook: 1 1/3 hours

468 calories per serving view nutrition facts

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1	small	onion	peeled and chopped
1 3/4	stick	butter	divided, about 14 tablespoons
1 1/2	pounds	ground beef
1	x	salt and black pepper	to taste
10	medium	tomatoes	red and new
2	cups	milk	low-fat or non-fat
1/2	cup	sour cream, non-fat
2	cups	biscuits	mix, instant
1 1/2	cups	corn niblets	or mixed vegetables, prepared according to package directions

Preheat oven to 350 degrees F.

Beef Layer:

In a large skillet over medium-high heat, saute onion in 2 tablespoons butter.

Add ground beef and cook until browned.

Season with salt and pepper, to taste. Set aside.

Potato Layer:

Peel and slice potatoes 1/4-inch thick.

Place in a saucepan, cover with cold water, and bring to a boil.

Cook for 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.

Don't over beat them; a few lumps are nice.

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.

Biscuit Layer:

Combine biscuit mix and 1 1/2 cups of milk.

The mix should be thinner than that of normal biscuit mix but not runny.

Spray a 9 by 9 by 2-inch pan (or any similar 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 meat.

Pour the biscuit mix over the meat.

Melt 4 tablespoons of butter and drizzle over top.

Bake for approximately 35 to 45 minutes or until top is golden brown.

Let stand for a few minutes before serving.

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Serving Size 348g

Amount per Serving

Calories 468 71% of calories from fat