This comforting, hearty meal showcases the flavors of ground lamb and vegetables with crunchy biscuit “lids.”
Prep Time30 minsCook Time25 minsTotal Time55 mins
1 lb ground American lamb
1 shallot, chopped
1 celery rib, finely chopped
1 (16-ounce) package frozen carrots and peas, defrosted and drained
1 (15-ounce) can plain tomato sauce
0.50 tsp kosher salt
0.25 tsp fresh ground pepper
0.25 tsp dried thyme
0.25 tsp dried parsley
0.25 tsp dried marjoram
1 cup biscuit baking mix (such as Bisquick brand)
2 tbsp finely grated sharp cheddar cheese
0.25 tsp dried rosemary, crushed
0.50 cup whole milk
2 tbsp low-sodium butter, melted
1Preheat the oven to 425°F.
2Heat a large heavy-bottomed skillet on medium heat and cook the lamb, breaking it up into small pieces. After 2 minutes, add the celery and onion and continue cooking until the meat is no longer pink, about 8 minutes. Drain any excess fat and moisture and return the skillet to the stove.
3Add the vegetables, tomato sauce, herbs, salt, and pepper and cook until the mixture is heated through, about 5 to 6 minutes. Spoon the mixture into six 8-ounce ramekins and set aside.
4In a small bowl, combine the biscuit mix, cheese, and rosemary. Slowly stir in the milk and butter until just combined. Spread the dough over each of the ramekins and place them on a baking sheet.
5Bake for 10 to 12 minutes or until the biscuit tops are golden brown. Remove the ramekins from the oven, let them rest for 5 minutes, and enjoy!
Ingredients
1 lb ground American lamb
1 shallot, chopped
1 celery rib, finely chopped
1 (16-ounce) package frozen carrots and peas, defrosted and drained
1 (15-ounce) can plain tomato sauce
0.50 tsp kosher salt
0.25 tsp fresh ground pepper
0.25 tsp dried thyme
0.25 tsp dried parsley
0.25 tsp dried marjoram
1 cup biscuit baking mix (such as Bisquick brand)
2 tbsp finely grated sharp cheddar cheese
0.25 tsp dried rosemary, crushed
0.50 cup whole milk
2 tbsp low-sodium butter, melted
Directions
1Preheat the oven to 425°F.
2Heat a large heavy-bottomed skillet on medium heat and cook the lamb, breaking it up into small pieces. After 2 minutes, add the celery and onion and continue cooking until the meat is no longer pink, about 8 minutes. Drain any excess fat and moisture and return the skillet to the stove.
3Add the vegetables, tomato sauce, herbs, salt, and pepper and cook until the mixture is heated through, about 5 to 6 minutes. Spoon the mixture into six 8-ounce ramekins and set aside.
4In a small bowl, combine the biscuit mix, cheese, and rosemary. Slowly stir in the milk and butter until just combined. Spread the dough over each of the ramekins and place them on a baking sheet.
5Bake for 10 to 12 minutes or until the biscuit tops are golden brown. Remove the ramekins from the oven, let them rest for 5 minutes, and enjoy!
Ground Lamb Shepherd’s Pie with Biscuit Lids Recipe
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