Best 2 Biscuit Topped Shepherds Pies Recipes

Indulge in the hearty goodness of Biscuit-Topped Shepherd's Pies, a classic comfort food elevated with a golden brown biscuit crust. Discover a symphony of flavors in this dish, where tender minced lamb or beef is slow-cooked in a rich gravy, embraced by a creamy layer of mashed potatoes, and crowned with a flaky, buttery biscuit topping. Dive into a culinary journey as we present three delectable variations of this dish: the Traditional Shepherd's Pie, the Veggie-Packed Shepherd's Pie for a plant-based twist, and the Individual Shepherd's Pies for a delightful personal serving. Each recipe promises an explosion of flavors and textures that will warm your soul and leave you craving more.

Here are our top 2 tried and tested recipes!

CHEDDAR-TOPPED SHEPHERD'S PIE

Cheddar-Topped Shepherd's Pie image

Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

Ingredients

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Steps:

Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g

MINI SHEPHERD'S PIE

Mini Shepherd's Pie image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 55m

Yield 12 mini pies

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar

Steps:

Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Tips:

If you want to save time, you can buy pre-made mashed potatoes and refrigerated pie crust.
Shred your cheese at home for better quality and taste.
Use a large skillet to brown the ground beef and vegetables evenly.
Don't overcrowd the skillet when cooking the ground beef, or it will steam instead of brown.
Season the meat and vegetables generously with salt and pepper.
Use a variety of vegetables in your shepherd's pie, such as carrots, celery, onions, and peas.
Use a thick, hearty gravy in your shepherd's pie.
Make sure your biscuits are cooked through before serving.
Serve shepherd's pie with a side of salad or roasted vegetables.

Conclusion:

Biscuit-topped shepherd's pie is a delicious and comforting dish perfect for a weeknight meal or a special occasion. With its flavorful filling, flaky biscuits, and cheesy topping, it's sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try!