Easy Shepard’s Pie

Comforting Shepard’s Pie is one of my family’s favorite meals in the cold months of Winter. I love to make a big tray of it since usually I have enough leftover for another meal the next or the following day. I use ground turkey to save on calories but it’s up to you if you prefer ground beef. I serve the pie with easy buttermilk biscuits made with a simple buttermilk biscuit mix. Enjoy and stay warm!

Serves 6-8


2 pounds of ground beef or turkey

1 package of frozen corn (or any of your favorite vegetables)

1 teaspoon of olive oil or margarine

1 small onion (chopped)

1/2 celery stalk (finely chopped)

1/2 teaspoon of garlic powder

1 cup of milk

2 tablespoons of flour

1 tablespoon butter or margarine

1 cup chicken stock

1 teaspoon of salt



Crumb topping:

1 egg

1/2 cup of shredded cheese

1/2 cup of Panko bread crumbs or regular bread crumbs


Mashed potatoes

2 pounds of potatoes (peeled and sliced)

1 teaspoon of salt

2 tablespoons of butter or margarine

1 cup of milk




Makes about 20 depending on size

4 cups of biscuit mix (or more)

1 and 1/2 cups of milk



Boil potatoes in salt, drain and mash with the butter and milk. Set aside until the meat filling is cooked.

In a medium saute pan, cook the onions and celery in the 1 teaspoon of olive oil for a few minutes.

Add the ground meat, salt, garlic powder, and pepper to taste. Cook until browned.

Add the corn, and cook on low heat for about 5 -8 minutes until the flavors have incorporated.

In a heavy small saucepan melt butter and mix in the flour. Add the milk and cook until slightly thickened for a few minutes.

Add the milk sauce and stock to the meat filling and cook for a few minutes. Add the parsley. Taste and add more salt and pepper to taste.

Pour the meat and corn into a large deep dish square casserole pan. Make the mashed potatoes, and spread them evenly on top of the meat filling.

Beat the egg slightly and brush over the potatoes. Mix the cheese with the panko bread crumbs and spread over the potatoes.

Cook at 350 for at least 30-45 minutes depending on how browned you like the pie. Let sit for a few minutes before serving. Top with fresh parsley for garnish.

Make biscuits by following these instructions:

Gently fold the ingredients in a bowl until they are almost incorporated. Note: The batter will be sticky, but mold-able. If you find it too sticky add more mix.

Do not over mix! The secret to light and fluffy biscuits is not to over mix!

Pour the batter into a floured surface. Flour your hands very well and roll the dough to 1/2 inch thick. Cut into round biscuit shape with a cookie cutter or a small cup.

Cook at 450 for about 8-10 minutes or until very light golden brown.

Check one by lifting the bottom. Note: Do not overcook. Take them out immediately so the bottoms to not overcook!



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