This Buttermilk-Gruyere Biscuit-Topped Shepherd’s Pie is perfect for busy weeknights. Warm, comforting, and easy to prepare, it pairs a savory meat-and-vegetable filling with cheesy buttermilk biscuits on top.
This post first appeared on September 17, 2014 as Buttermilk-Gruyere Biscuit-Topped Shepherd’s Pie. A favorite from my kitchen, adapted for quick family dinners. Disclosure: this was sponsored content originally; opinions and text are my own.
Fall Schedules
The days grow cooler and shorter, and routines shift as the kids return to school. Carpooling, after-school activities, rehearsals and homework fill the afternoons. When schedules get hectic, I rely on simple, satisfying dinners that come together quickly without compromising flavor.
Comfort Food
Shepherd’s pie brings a sense of home and comfort like few other dishes. Even in college, the simple warmth of a bubbling shepherd’s pie was welcome at the end of a long day. Now that colder evenings are here, a bowl of this hearty casserole — whether topped with mashed potatoes or biscuits — is exactly what my family and I reach for.
Biscuit-Topped Shepherd’s Pie
One busy afternoon, I wanted a quick dinner that still felt special. I started with a robust filling made from ground beef and turkey, sautéed onions, garlic and diced vegetables, simmered with tomatoes and broth until thick and flavorful. For the topping, I chose a cheesy biscuit made from Bisquick, shredded Gruyere, buttermilk and a touch of fresh thyme. The biscuits baked golden in about 15 minutes, producing a crisp, cheesy top with a tender interior and a fragrant thyme finish.
We served individual portions that night, and the family loved how the biscuits paired with the savory, saucy filling. It’s an easy recipe to make as a large casserole or as single servings in ramekins when you want a bit of presentation.
More Dinner Ideas
Try other weeknight-friendly dinners like taco rice, quick soups and stews, or simple stir-fries when you need more variety. These kinds of recipes keep dinner manageable while still feeling homemade and comforting.
Disclosure: this recipe originally appeared as sponsored content; the recipe and opinions remain the author’s own.
Buttermilk-Gruyere Biscuit-Topped Shepherd’s Pie
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, to taste
- kosher salt and pepper, to taste
For the Biscuits:
- 2 cups Bisquick mix
- 1/4 cup melted butter
- 3/4 cup buttermilk
- 1/2 cup shredded Swiss or Gruyere cheese
- 2 teaspoons thyme leaves
Instructions
- Preheat the oven to 425°F.
For the Filling:
- Heat olive oil in a deep-sided sauté pan over medium heat. Add onions and garlic and cook, stirring, until the onions soften, about 5 minutes.
- Add the ground beef and turkey, breaking up the meat with a fork, and brown, stirring frequently.
- Stir in balsamic vinegar, salt and Worcestershire sauce. Add carrot, celery and corn and cook about 5 minutes.
- Add the diced tomato, beef broth, bay leaf, thyme and flour. Bring to a boil, then reduce to a simmer. Season with salt, pepper and Tabasco to taste.
- Cover and simmer for 10–15 minutes until the mixture thickens and the flavors meld.
For the Biscuits:
- In a large bowl, stir together Bisquick mix, melted butter, buttermilk, shredded cheese and thyme leaves until combined.
- If serving individually, divide the dough into 4–6 pieces and gently form into disks.
Combining the Dish:
- Divide the filling among individual ramekins or spread into one large oven-safe dish. Top with the biscuit dough and place on a baking tray.
- Bake in the preheated oven for about 15 minutes, until biscuits are golden and risen. Serve immediately.