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Playing Drop Biscuit Top Shepherd’s Pie


  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1 1/2 pounds ground beef or lamb
  • 2 tablespoons Worcestershire sauce
  • 2 carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 large onion, chopped
  • 2 large cloves garlic, chopped
  • 1 bay leaf
  • Salt and pepper
  • 3 tablespoons butter
  • 3/4 pound mushrooms, sliced
  • 2 tablespoons flour
  • 1/2 cup dry sherry or white wine
  • 2 cups beef stock
For the Biscuit Topping
  • 1 1/2 cups self-rise flour
  • 6 tablespoons cold butter, cut into pieces
  • 1/2 cup milk
  • Salt and pepper
  • 2 tablespoons finely chopped sage
  • 2 tablespoons finely chopped thyme


Serves: 6




Heat EVOO in large skillet over medium-high heat. Add meat and brown and crumble. Add Worcestershire, vegetables, garlic and bay; season with salt and pepper and cook partially covered 12-15 minutes, stirring occasionally.



Heat another skillet over medium to medium-high heat. Melt butter and add mushrooms; cook to tender and golden. Season mushrooms with salt and pepper, and stir in flour. Deglaze with sherry or wine, add stock and thicken a bit. Pour into meat, stir to combine and remove from heat.



Preheat oven to 375F.



In a bowl, combine flour with butter with your fingertips for the biscuits. Stir in milk, salt, pepper and herbs until dough forms.



Arrange meat and mushroom mixture in a casserole dish. Top with 1 1/2-inch pieces of dough scattered about the top. Bake 20-25 minutes until biscuit top is light golden and cooked through.