Shepherd’s Pot Pie

I didn’t take a picture because I was starving. I’m sorry. It really was beautiful food, but you’re just going to have to take my word for it. It doesn’t look as pretty after it’s been in the fridge overnight. So…..

Brown the beef with the salt, pepper and garlic. Once it’s browned, drain it and set it aside.

Mix together the soup and milk, stir in the veggies (it’s OK if they are still frozen…mine were. I told you…I was starving). I used a summer variety of veggies, including zucchini and carrots and squash and stuff, but I’m sure it would taste fabulous with whatever veggies make your heart go pitter-patter.

Mix in the beef and place all this in a 13×9 pan or a casserole dish or whatever you have that will hold the stuff.

Now for the topping…..

Mix together the flour, cheese, baking powder, salt and garlic powder. Cut in the butter, then add the milk and thoroughly mix. Mix it good – until the dough comes together.

Spread this over the top of the mixture in the pan. Or, if you’re particular like me, smash it with your hands and stretch it like pizza dough so that you cover every last inch of the mixture. Nobody should have to skimp on the biscuits!

Throw this concoction (no, place….don’t throw) into a 350 degree oven for about 20 minutes, or however long it takes to heat it through and completely cook the biscuits.

Enjoy!!! Bon Apetit!