Biscuit-Topped Shepherd's Pies Recipe

4.5 4 6
Biscuit-Topped Shepherd's Pies Recipe
Biscuit-Topped Shepherd's Pies Recipe photo by Taste of Home
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Biscuit-Topped Shepherd's Pies Recipe

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4.5 4 6
Publisher Photo
Here’s a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You’ll love this. —Josephine D. Piro, Easton, Pennsylvania
Recommended: Top 10 Cupcake Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 celery rib, finely chopped
  • 1 package (16 ounces) frozen peas and carrots, thawed and drained
  • 1 can (15 ounces) Italian tomato sauce
  • 1/4 teaspoon pepper
  • 1 cup reduced-fat biscuit/baking mix
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 cup fat-free milk
  • 2 tablespoons butter, melted

Directions

In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the vegetables, tomato sauce and pepper; cook and stir for 5-6 minutes or until heated through. Spoon into six 8-oz. ramekins coated with cooking spray; set aside.
In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 6 servings.
Originally published as Biscuit-Topped Shepherd's Pies in Healthy Cooking October/November 2010, p57

Nutritional Facts

1 each: 311 calories, 12g fat (5g saturated fat), 59mg cholesterol, 771mg sodium, 31g carbohydrate (9g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 celery rib, finely chopped
  • 1 package (16 ounces) frozen peas and carrots, thawed and drained
  • 1 can (15 ounces) Italian tomato sauce
  • 1/4 teaspoon pepper
  • 1 cup reduced-fat biscuit/baking mix
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 cup fat-free milk
  • 2 tablespoons butter, melted
  1. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the vegetables, tomato sauce and pepper; cook and stir for 5-6 minutes or until heated through. Spoon into six 8-oz. ramekins coated with cooking spray; set aside.
  2. In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 6 servings.
Originally published as Biscuit-Topped Shepherd's Pies in Healthy Cooking October/November 2010, p57

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ohsheri User ID: 5010490 252211
Reviewed Aug. 4, 2016

"I usually use mashed potatoes on my Shepherds pie but I didn't have any. I knew there had to be a recipe with Bisquick so I looked it up and made it. We will never use potatoes again. Love this!"

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jlee6300 User ID: 4203186 190677
Reviewed Feb. 6, 2011

"This is a great go to recipe when you need something quick for dinner. The whole family loved it!"

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EABTK2 User ID: 5585629 191776
Reviewed Nov. 9, 2010

"easy and delicious! I made it with ground turkey meat and couldn't tell the difference!"

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cpitt2 User ID: 673676 193161
Reviewed Oct. 8, 2010

"We made this in an 8x8 as the notes say, and we loved it."

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