Lamb Shepherd’s Pie with Biscuit Lids Recipe

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Recipe for Lamb Shepherd’s Pie with Biscuit Lids  

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Try this Lamb Shepherd’s Pie with Biscuit Lids Recipe


Prep Time: 10 Minutes
Total Time: 25 Minutes
Makes: 6 Servings

Recipe Ingredients:

  • 1 lb. ground lamb
  • 1 shallot, chopped
  • 1 celery rib, finely chopped
  • 1 pkg. (16 oz.) frozen carrots and peas, defrosted and drained
  • 1 can (15 oz.) plain tomato sauce
  • ½ tsp. kosher salt
  • ¼ tsp. fresh ground pepper
  • ¼ tsp. dried thyme
  • ¼ tsp. dried parsley
  • ¼ tsp. dried marjoram
  • 1 cup biscuit/baking mix
  • 2 Tbsp. sharp cheddar, fine grated
  • ¼ tsp. dried rosemary, crushed
  • ½ cup whole milk
  • 2 Tbsp. low-sodium butter, melted

Recipe Instructions:

1. Pre-heat oven to 425°.

2. In a large heavy-bottom skillet, cook meat over medium heat, breaking it up into small pieces. After 2 minutes, add the celery and onion and continue cooking until meat is no longer pink, about 8 minutes; drain excess fat and moisture. Add the vegetables, tomato sauce, herbs, salt and pepper and cook until heated through, about 5 – 6 minutes. Spoon into six 8-ounce ramekins; set aside.

3. In a small bowl, combine biscuit mix, cheese and rosemary. Slowly stir in milk and butter until just combined. Spread dough over each of the ramekins and place them on a baking sheet. Cook for 10 – 12 minutes or until the biscuit tops are golden brown. Remove from oven, let rest for 5 minutes and enjoy!

Enjoy!