Brooke’s Flaky Layers Shepherd’s Bake

1. Preheat oven to 375°F.
2. Split each biscuit in half horizontally so you have two thinner rounds.
3. Arrange half the biscuits on the bottom of a greased 9x9 or 9x13 baking dish. Press slightly to cover the bottom.
4. Prebake that bottom layer for 8–10 minutes, until puffed and lightly golden.
5. While it bakes, brown the ground beef with onion and garlic. Drain any excess grease.
6. Season the beef heavily with salt, pepper, Kinder’s Woodfired Garlic, and Worcestershire. Stir in the frozen peas and carrots and about ½ cup of mashed potatoes to thicken the filling.
7. In a bowl, combine both mashed potato flavors, the Boursin Garlic & Herb, and about half of the shredded cheese. Mix until smooth and creamy.
8. Assemble:

• Spoon the beef mixture over the prebaked biscuit layer.

• Spread the Boursin mashed potato mixture on top.

• Sprinkle the rest of the cheese (and bacon if you’re feeling extra).

• Lay the remaining biscuit halves on top and brush with melted butter.

9. Bake for 20–25 minutes, until the top biscuits are golden and the edges are bubbling.
10. Let it rest 5–10 minutes before serving so it sets up nicely.