Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie

This Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie Recipe is just right for dinnertime. Comforting, delicious, and so simple to make!

This post first appeared on September 17, 2014 as Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie. I hope you enjoy this favorite from my kitchen! Disclosure: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. All opinions and text are my own.

Fall Schedules

The evenings are a little bit brisker. The mornings are a little bit darker. And the afternoons are a whole lot busier.

Now that my children are back in school, our days move at a more frenetic pace. Gone are the sleepy days of summer. We are now in the full swing of autumn, juggling carpools and after-school activities, homework and rehearsals, sports, and projects. It’s good to be back in busy mode, but boy, it’s amazing how quickly those precious afternoon hours fly by.

Comfort Food

When I think back to when I was in school, I don’t have to think too far to remember the kinds of foods I craved at the end of a busy day. Even as a freshman in the dorms, while cafeteria food was nothing to write home about (or perhaps it was, to coax my mother to bring up some good food on their next visit!), there was something on the menu I actually loved: shepherd’s pie.

It’s not a dish I grew up eating, but it was comfort nonetheless. When the sun sets earlier, and the sweaters and scarfs are a must, dipping my spoon into a bowl of piping hot traditional or biscuit topped shepherd’s pie brings me that comfort of home. It also provides the nourishment to keep going with my busy days.

Biscuit Topped Shepherd’s Pie 

While scrambling one afternoon to squeeze in a quick dinner between homework and the children’s activities, I thought of creating biscuit topped shepherd’s pie. Packages of ground beef and ground turkey are always good to have on hand, and I set to work, dicing up some vegetables to make that piping-hot filling I craved. Now what to use for the topping? Well, a cheesy biscuit sounded just about right. I pulled the box of Bisquick from the pantry, stirred in Gruyere and buttermilk, and with a sprinkling of fresh thyme, I patted the biscuits on top of the filling.

15 minutes in the oven was all it took for the biscuits to call me with their heavenly aroma, golden and speckled with cheese. And bubbling underneath, hearty and wholesome filling.

As I sat down at the dinner table with my family that evening, there was that feeling of comfort as we dug into our servings of Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie. My children devoured their bowls, and I was content with both nostalgia and a feeling of satisfaction.

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Disclosure: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. All opinions and text are mine.

Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie

This Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie Recipe made with Bisquick is just right for dinnertime. Comforting, delicious, and so simple to make!

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Course Dinner, Main Course

Cuisine American, Irish

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 660kcal

Author Liren Baker

Ingredients

For the Filling:

• ▢ 1 tablespoon olive oil
• ▢ 1 cup minced onion
• ▢ 2 cloves garlic minced
• ▢ 1/2 lb ground beef
• ▢ 1/2 lb ground turkey
• ▢ 1 teaspoon balsamic vinegar
• ▢ 2 teaspoons kosher salt
• ▢ 2 teaspoons worcestershire sauce
• ▢ 1 carrot diced
• ▢ 1 stalk celery diced
• ▢ 1/2 cup corn kernels
• ▢ 1 cup canned diced tomato
• ▢ 1 cup beef broth
• ▢ bay leaf
• ▢ thyme
• ▢ 1 tablespoon flour
• ▢ tabasco
• ▢ kosher salt and pepper

For the Biscuits:

• ▢ 2 cups Bisquick mix
• ▢ 1/4 melted butter
• ▢ 3/4 cup buttermilk
• ▢ 1/2 cup shredded swiss/gruyere cheese
• ▢ 2 teaspoons thyme leaves

COOK MODEPrevent your screen from going dark

Instructions

• Preheat the oven to 425° F.

For the Filling:

• Heat the olive oil in a deep sided sauté pan over medium heat. Add the onions and the garlic, and cook, stirring frequently, until the onions soften (about 5 minutes).
• Add the ground beef and turkey, and break it down with a fork, and brown the meat, stirring frequently.
• Stir in balsamic vinegar, salt, and worcestershire sauce, followed by the carrot, celery, and corn. Cook for about 5 minutes.
• Add the canned diced tomato, beef broth, bay leaf, thyme, and flour. Bring to a boil then lower heat to a simmer. Season to taste with salt and pepper, as well as Tabasco.
• Cover the pan and let it simmer for about 10-15 minutes.

For the Biscuits:

• Meanwhile, make the biscuits. In a large bowl, stir together the Bisquick mix, butter, buttermilk, cheese and thyme leaves.
• If making individual servings, divide the dough into 4-6 pieces, and gently form them into disks.

Combining the Dish:

• Divide the filling into individual ramekins or oven safe dishes. Top with biscuits and place on a baking tray. Alternatively, this can be made in one large dish, if you prefer.
• Transfer to the oven and bake for about 15 minutes, until the biscuits are lofty and golden. Serve immediately.

Nutrition

Calories: 660kcal | Carbohydrates: 55g | Protein: 37g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 2496mg | Potassium: 823mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2955IU | Vitamin C: 13mg | Calcium: 387mg | Iron: 5mg

Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante