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This is delicious!! A little time consuming, but totally worth the outcome! The only change I made was using dried parsley because I didn't have any fresh and only used a couple Tablespoons and thought it was plenty. I also substituted egg beater for the egg in the biscuit crust. I love that you cook the vegetables in the vegetable broth, adding to the overall flavor! I didn't have any reserve liquid left after cooking the veggies as stated was possible and baked for the full 25 minutes to get the bottoms of the biscuits done. After checking cooking time 20 minutes they were still just a bit doughy, but all ovens are different and the extra 5 minutes cooked them. Will definitely be putting this in the rotation and make again! Thank you for sharing!:)

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Breezytoo August 09, 2007
Chicken Shepherd's Pie