Biscuit-Topped Shepherd’s Pies
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
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
Reviews
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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This is a great go to recipe when you need something quick for dinner. The whole family loved it!
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Easy and delicious! I made it with ground turkey meat and couldn't tell the difference!
We made this in an 8x8 as the notes say, and we loved it.