What do you call a Shepherd's Pie topped with fresh homemade biscuits instead of potatoes? Â Is it still a shepherd's pie? Â Or is it now a pot pie? Â How about a Biscuit and Vegetable Pot Pie?
Whatever you want to call it .... Â I call it DELICIOUS!
- Fresh carrots
- Celery
- Garlic
- Potatoes
- Mushrooms
- Lentils
- All swimming in a rich, creamy gravy
- Topped with my fresh Vegan Buttermilk Biscuits
Ooooh!  Can anyone say Ultimate Comfort Food?  This might be one of those dinners you make to impress your omni-friends.
You know the ones. Â Those friends and family members who think we are all SOOO deprived? Â Eating nothing but Tofu and Bean Sprouts?
Yeah - THOSE friends.
This recipe will show them how sadly mistaken they are! Â Healthy, low-fat, high fiber, protein-rich, and DELICIOUS! Â I'd say we eat pretty good - wouldn't you?
Biscuit and Vegetable Pot Pie

Before we get started, I just want to brag for a minute.
Both of the pictures you see were taken in my usual setup.
I normally try to snap a few Smartphone Photos right after I cook (and the food gets devoured), but by then it's usually dark outside. Â And Oregon Winters are known for being dark, dreary, and grey - and that's in the daytime! Â So using my newer dSLR Camera has been pretty much impossible.
Thanks to YouTube, (and Home Depot), I think I found a solution!
I bought two of those little clip on shop lights (the ones your hubby uses to work on the car), and 2 extra bright Daylight CFL Bulbs. Â I stretched an old T-Shirt over both domes to diffuse the light, and also picked up a couple of white foam boards to use as reflectors.
Bam! Â Instant daylight. Â The photo on top was taken with my Nikon and the one just above with my smartphone. Â Both photos (to me anyway) are way better than I could have taken otherwise, especially at 7:00 at night.
What do you think? Â Better? Â Worse? Â Too much light? Â Please let me know while I continue to adjust my setup. Â Like I've said before, I am NOT a professional photographer. Â I'm learning as I go.
As always, thanks for any and ALL comments! Â I love hearing how much you and your family enjoy my recipes.

Biscuit and Vegetable Pot Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 9 servings 1x
- Category: Main
- Cuisine: American
Description
What do you call a Shepherd's Pie that's topped with Flaky Biscuits instead of Mashed Potatoes? Is it now a Biscuit Pot Pie? I call it DELICIOUS!
Ingredients
- 3 med Carrots ((diced))
- 3 ribs Celery ((chopped))
- ¼ med White Onion ((diced))
- 2 Yukon Gold Potatoes ((diced))
- 8 oz White Mushrooms
- 3 cloves Garlic ((minced))
- 1 Tbs Tomato Paste
- ½ tsp Dried Thyme
- ½ tsp Dried Sage
- ¼ tsp Garlic Salt
- ¼ tsp Ground Pepper
- 1 Tbls Flour ((thickener))
- 2 cups Vegetable Broth ((low sodium))
- â…“ cup Red Wine ((optional))
- ½ tsp Vegan Worchestershire Sauce ( )
- 1-2 Tbls dried Lentils ((optional))
- Flaky Buttermilk Biscuit Recipe ((see recipe below))
Instructions
- Chop carrots, celery, and onion and add to large stewpot, saute in a little veggie broth until softened
- Add mushrooms and garlic and cook until softened
- Add Tomato Paste and spices and stir to combine
- Sprinkle flour over veggies and stir it in
- Slowly add Veggie Broth and increase heat to low boil
- Add the potatoes, Worcestershire Sauce, and the wine (if using)
- Add Lentls. Note: If you omit the wine - you may not need the lentils. Judge by the amount of liquid you have and if it has thickened or not. I used wine in my dish so added the Lentils to help absorb it. This will increase your cooking time by at least 20 minutes.
- Cook until thickened and adjust spices to taste
- Turn off heat and let stew cool so we can prepare the biscuits.
- Preheat oven to 450 degrees F.
- Prepare Biscuits as per RECIPE
- Roll our dough and use a cookie cutter (or jar) to cut out 12 biscuits about ½" to ¾" thick
- Pour Stew into an 8" square casserole dish and top with 9 of the biscuit rounds
- You should have enough dough for 3 additional biscuits - simply cook them separately
- (They won't go to waste) 🙂
- Bake casserole (and biscuits) for 15-20 minutes or until biscuits have browned
- Let sit for at least 5 minutes to cool and then serve
Notes
Original Recipe Date: Â January 10, 2016
Click here for the Fluffy Buttermilk Vegan Biscuit Recipe.
Salina
I was looking for a new instant pot recipe and stumbled upon this. There aren't any instant pot directions, but I was able to combine this recipe with your instant pot veggie stew directions and figure it out. I did make the biscuits separately and then put them on top when ready to eat. It was very good, thank you for the recipe!
For any wondering, I used the sauté low setting to cook the onions, garlic, celery and carrots in a little broth (about 10min), then added the mushrooms, tomato paste, red wine and spices (another 10min or so, there was still some liquid from the red wine left but not a lot), before adding the rest of the ingredients and pressure cooking on high pressure for 15min with a quick release to eat. In hindsight I probably would hold off on the flour to thicken or use a cornstarch slurry, until after, though it didn't make any difference to it cooking, it just wasn't thick right after cooking.
★★★★
Matt Peck
there's no instructions when to add the potatoes?
Chuck Underwood
Whoops - and thanks. No one has noticed I guess until now - nice catch. Add them when you add the broth and wine.
Matt Peck
Thanks! We've been making a couple of your recipes weekly and have enjoyed every one!!
Deborah
This looks yummy! I wonder if there are any prepared biscuits that could be used instead of making your own. I am not that ambitious.