Biscuit topped Shepards Pie
I make this version for my girls who dont care for mashed potatoes but love Shepards Pie! ;)
Biscuit topped Shepards Pie
I make this version for my girls who dont care for mashed potatoes but love Shepards Pie! ;)
Cooking Instructions
- 1
Preheat oven to 350°
- 2
Brown ground chuck with the garlic in a deep pot.
- 3
Add broth and raw veggies to the pot; cook at med. high until veggies are tender. Dont over cook the veggies! It goes in the oven for a while so just tender, slightly under cooked it's best! At this point add salt and pepper to taste, a pinch of tyme is good too. Maybe season salt or garlic/onion powder.
- 4
Turn up to a boil, add corn starch and stir until thickened.
- 5
Take off heat, pour into greased casserole dish, set aside to continue to thicken while you make up the biscuit mix.
- 6
With a mixer or in a food processor, add all of the biscut ingredients together until too thick to turn blades. Then begin to add milk in until the consistancy is soft smooth and almost pourable. Like you would make for drop biscuits rather than pressed.
- 7
In the same methode of drop biscuits, drop in spoonfuls the biscuit batter over the top of the casserole dish covering the whole top. Use a wet spatula to spred the batter out easier.
- 8
Bake in the oven 12-15 minutes or until bisuit topping is browned and a toothpick/knife come out of the topping clean.
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