Shepherd Pie & Angel Biscuits

Here is one of my favorite hearty meals.

Shepherd Pie Serves 8

Cooked chicken
½ c. margarine
½ c. onions
½ c. celery
½ c. flour
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can milk
Fresh chopped or frozen veggies…whatever you want
Salt to taste

Sauté margarine, onions, and celery. Add flour to sautéed mixture. Add soups, milk, vegetables, and chicken. Thicken if needed with cornstarch or flour thickening. Pour into casserole dish (or 9x13 pan). Drop or place raw biscuits on top and bake at 350° until biscuits are done (about 20-30 minutes).

Angel Biscuits
(This recipe will make quite a few biscuits. I usually top my Shepherd Pie as needed, then bake the rest to use later.)

5 c. flour
¾ c. shortening
3 T. sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1 pkg. yeast (or 2 ¼ t.)
½ c. warm water
2 c. buttermilk*

* If you don’t have buttermilk, you can add 2-3 t. distilled vinegar to every 1 c. of milk to make it work.

Combine flour, sugar, baking powder, baking soda, and salt. Cut in Crisco. Dissolve yeast in water. Alternate adding buttermilk and yeast water to dry ingredients. Drop spoonfuls onto cookie sheet and bake at 400° for 12 minutes.