Drop Biscuit Top Shepherd’s Pie

Hearty ground meat and veggies married with mushrooms in a wine sauce are found in this shepherd’s pie.


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 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 sage, finely chopped
  • 2 tablespoons thyme, finely chopped


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

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

Pre-heat the oven to 375ºF.

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

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

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