Biscuit-Topped Shepherd’s Pies

Shepherd’s pie is a classic comfort food that’s perfect for a cozy night in, but if you discover you’re out of potatoes for the top when you’re already in for the night it might seem like time to make other dinner plans. Not so with this recipe for shepherd’s pie with biscuits!

Shepherd’s pie topped with biscuits leans on that box of baking mix you probably most often reach for to make pancakes on weekend mornings. This hearty recipe makes individual servings of pie with a savory filling of ground beef, vegetables and tomato sauce, topped with a fluffy cheese and rosemary biscuit crust. The combination of flavors and textures is homey and warming. Plus, this recipe is easy to prepare and can be customized based on whatever else is in the pantry.

Ingredients for Shepherd’s Pie with Biscuits

• Ground beef: Sizzled with vegetables and tomato sauce, ground beef provides savory richness and heartiness as the base of the pie filling. For this dish, we recommend 90% lean ground beef.
• Onion and celery: Chopped aromatic vegetables, two-thirds of the classic mirepoix, add flavor and textural contrast to the meaty filling. You can chop them using a mini food processor to make the prep even faster.
• Frozen peas and carrots: A thawed and drained package of frozen peas and diced carrots is a welcome shortcut ingredient that keeps the assembly of these pies quick. The vegetables add sweetness and vibrant color to the filling.
• Tomato sauce: A can of tomato sauce serves as the base for the beefy filling, acting as a flavorful and slightly tangy base.
• Biscuit/baking mix: A pantry staple for many, biscuit and baking mix is the source of the dry ingredients for the fluffy and golden brown biscuit topping. 
• Parmesan cheese: A couple of spoonfuls of grated cheese adds a sharp and salty complexity to the biscuit topping.
• Rosemary: A pinch of crushed dried rosemary infuses the biscuit topping with a subtle herbal aroma and complements the savory flavors of the dish. You can use minced fresh rosemary instead. 
• Milk and butter: Milk and a little melted butter bind the biscuit ingredients together and create a moist and tender biscuit topping when baked.

Directions 

Step 1: Cook the meat and vegetables

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Preheat oven to 425°F. In a large nonstick skillet, cook the beef, onion and celery over medium heat until the meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, five to six minutes. Spoon into six 8-ounce ramekins coated with cooking spray; set aside.

Step 2: Make the biscuit topping

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In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in the milk and butter just until moistened. Spoon the dough over the meat mixture; place the ramekins on a baking sheet.

Step 3: Bake the pies

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Bake the pies until golden brown, 10 to 12 minutes.

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Shepherd’s Pie with Biscuits Variations

• Use canned biscuits: Instead of using a baking mix for the biscuit topping, top each ramekin with a canned biscuit, rolled out slightly if necessary to cover the pie filling. Bake the pies according to the package instructions on the biscuits.
• Add herbs: Add rosemary, thyme or marjoram to the beef mixture. In addition to the dried rosemary, add some chopped fresh parsley to the biscuit batter to create herb-flecked pies.
• Use puff pastry: Give the pie a light and fluffy texture by topping these pot pies with squares of puff pastry in place of the biscuit topping.
• Use a different protein: Some would say that a true shepherd’s pie must be made with lamb, not beef. Use it here, if you like, or substitute ground chicken, turkey, bison, cooked lentils, or plant-based crumbles for the beef.

How to Store Shepherd’s Pie with Biscuits

Tightly wrap the cooled shepherd’s pies with storage wrap, or transfer them to airtight storage containers. The leftovers will last in the refrigerator for up to four days.

Can you freeze shepherd’s pie with biscuits?

Yes! To freeze these biscuit-topped shepherd’s pies, cover the unbaked pies and place them in the freezer. When you’re ready to use a pie, there’s no need to thaw it. Simply remove it from the freezer 30 minutes before baking and then bake as directed. The pie might need a little extra time in the oven. You can also freeze them after baking. To use them, defrost them overnight in the refrigerator before reheating them.

How do you reheat shepherd’s pie with biscuits?

To reheat these shepherd’s pies, bake them in a 350° oven or air fryer until the filling is hot and reaches an internal temperature of 160°. Use a food thermometer to check the temperature.

Shepherd’s Pie with Biscuits Tips

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Can you make one large pie instead of individual ones? 

Yes. If you want to make one large pie transfer the beef filling to an 8×8-inch baking dish and then dollop the biscuit mixture on top as you would drop biscuits.

Can I use fresh vegetables instead of frozen?

Absolutely! Use fresh peas and diced carrots for a slightly sweeter flavor and a brighter color.

Can I make this recipe gluten-free?

Yes, the biscuit topping is the only ingredient in this recipe that contains gluten, so you can use a gluten-free biscuit mix to make this recipe entirely gluten-free.