Shepherd’s Pie

Just thought I would let you know we made shepherd’s pie again. And it was delicious!


We followed the same recipe (you can see it here or below).
Except we put garlic cheese biscuits on top by combining:
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup grated cheddar cheese
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter, melted
  • 1/2 cup milk
We also halved the entire recipe because there are only two of us, but we still managed to make 3 individual pies…and I could barely finish mine.  This is a great recipe to sneak in some veggies!
Shepherd’s Pie
serves: 2-3

  • 1/2 T olive oil
  • 1/2 onion, finely chopped
  • 1/2 cup of chopped carrots (I used frozen carrots)
  • 1/2 cup of chopped celery
  • 1 small potato, peeled, chopped and boiled
  • coarse salt and pepper
  • 1/2 lb of ground beef
  • 1 cup of tomato sauce
For bread topping:
  • 1/2 cup flour
  • 1/8 + cup of grated cheddar cheese
  • 3/4 tsp baking powder
  • 1/4 tsp garlic powder
  • 2 T of melted butter
  • 1/4 cup of milk
  1. Put olive oil in a skillet and heat over medium heat. Add the onion, carrots, salt and pepper. Cook until fragrant and tender. Boil potatoes in another pot until tender.
  2. Add beef. Cook until no longer pink. (I cooked mine in a separate skillet and then added it to the onion and carrot mixture because I wanted to drain off some of the fat)
  3. Add cooked potatoes and tomato sauce and simmer until thickened (about 8-10 minutes).
  4. While that is simmering, stir together the flour, cheese, garlic powder, baking powder, milk and butter.
  5. Spoon meat mixture into ramkins or oven-proof bowls. Mound the dough on top.
  6. Place bowls on a baking sheet and cook in oven until the biscuits are a light golden color.
  7. Serve, but be careful because they are hot! We let ours rest for a few minutes.

Adapted from: Italian Potpies

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