Buttermilk-Gruyere Biscuit Topped Shepherd's Pie

Serves 4-6. | Prep: 15 minutes | Cook: 45 minutes


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


1 tablespoon flour


kosher salt and pepper

2 cups Bisquick mix

1/4 melted butter

3/4 cup buttermilk

1/2 cup shredded swiss/gruyere cheese
2 teaspoons thyme leaves


Preheat the oven to 425 degrees F.

Heat the olive oil in a deep sided saute 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, corn, and celery. Cook for about 5 minutes, then 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.

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 into a disk.


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.

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