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Square casserole of biscuit-topped shepherd’s pie showing golden biscuit crust, creamy potatoes, tomato beef, and mixed vegetables

Biscuit-Topped Shepherd’s Pie with Beef

This biscuit-topped shepherd's pie layers creamy red potatoes, tomato-sauced beef, vegetables, and a golden buttery biscuit crust.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 658

Equipment

  • 1 Stovetop for the beef, potatoes, and warm milk
  • 1 Oven for baking the casserole
  • 1 Chef's Knife for chopping and slicing
  • 1 Cutting Board for the onion and potatoes
  • 1 Vegetable Peeler for the red potatoes
  • 1 Can Opener for the tomato sauce cans
  • 1 Large Sauté Pan for the beef layer
  • 1 Cooking Pot for boiling the potatoes
  • 1 Colander for draining the potatoes
  • 2 Mixing Bowls for the potato and biscuit layers
  • 1 Electric Hand Mixer for beating the potatoes
  • 1 small Saucepan for warming the milk and melting butter
  • 1 set Measuring Cups and Spoons for the dairy and biscuit mix
  • 1 Liquid Measuring Cup for the milk
  • 1 Wooden Spoon for the beef layer
  • 1 Silicone Spatula for mixing and spreading
  • 1 9-inch Square Baking Dish for the layered casserole
  • 1 pair Oven Mitts for handling the hot dish

Ingredients

Beef Layer

  • 1 small onion chopped
  • 1 ½ pounds ground beef
  • 2 8-ounce cans tomato sauce
  • 1 ½ cups mixed vegetables prepared; niblet corn may be substituted
  • salt to taste; divided
  • black pepper to taste; divided
  • 2 tablespoons butter for sautéing the onion

Potato Layer

  • 8-10 medium red potatoes
  • ½ cup milk heated
  • ½ cup butter
  • ½ cup sour cream

Biscuit Topping

  • 2 cups instant biscuit mix
  • 1 cup milk
  • 4 tablespoons butter melted
  • nonstick cooking spray for the baking dish

Instructions

Prepare the Layers

  • Preheat the oven to 350°F.
  • On the stovetop, melt the butter in a large sauté pan. Use a chef’s knife and cutting board to chop the onion, then cook it with a wooden spoon until softened. Add the ground beef and brown it. Open the tomato sauce with a can opener, stir it in with the prepared mixed vegetables, and season with salt and black pepper.
    1 small onion, 2 tablespoons butter, 1 1/2 pounds ground beef, 2 8-ounce cans tomato sauce, 1 1/2 cups mixed vegetables, salt, black pepper
  • Peel the red potatoes with a vegetable peeler, slice them 1/4 inch thick, and boil them in a cooking pot for about 15 minutes, until fork-tender. Drain in a colander.
    8-10 medium red potatoes
  • Warm the milk in a saucepan. In a large mixing bowl, use an electric hand mixer to beat the potatoes with the warm milk, butter, and sour cream until moderately smooth, leaving a few small lumps.
    1/2 cup milk, 1/2 cup butter, 1/2 cup sour cream
  • In a second mixing bowl, use measuring cups and spoons and a silicone spatula to combine the instant biscuit mix with the milk. The batter should be thinner than ordinary biscuit dough but not runny.
    2 cups instant biscuit mix, 1 cup milk

Assemble and Bake

  • Coat a 9-inch square baking dish with nonstick cooking spray. Spread the potato layer halfway up the dish, add the beef and vegetable layer, pour over the biscuit batter, and drizzle with the melted butter.
    nonstick cooking spray, 4 tablespoons butter
  • Bake for 35 to 45 minutes, until the top is golden brown. Use oven mitts to move the hot baking dish to a protected surface before serving.

Notes

Makes 8 to 10 servings. Mixed vegetables are used in the primary version; prepared niblet corn may be substituted.

Nutrition

Serving: 1serving | Calories: 658kcal | Carbohydrates: 60g | Protein: 23g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 847mg | Fiber: 6g | Sugar: 10g