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Mini Shepherd's Pies

Using convenient potato flakes and refrigerated biscuits at home in Clarksville, Tennessee, Ellen Osborne makes and freezes an extra batch of these fast mini pies packed with meat-and-potato flavor. “I’m as confident serving them to drop-in company as to my husband and three boys,” she says. ELLEN’S TIP: “If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed pota

5 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat
is no longer pink. Add garlic and cook for 1 minute or until tender;
drain. Stir in the chili sauce, vinegar and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a
small bowl. Whisk in potato flakes until blended. Beat in cream
cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 10
greased muffin cups. Fill with beef mixture. Spread potato mixture

2 of 2

Mini Shepherd's Pies (continued)

Directions (continued)

over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle
with paprika if desired. Serve immediately, or cool before placing
in a single layer in a freezer container. Cover and freeze for up to
2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a
greased baking sheet. Bake at 375° for 15-18 minutes or until
heated through. Yield: 5 servings.

Nutrition Facts: 1 serving (2 each) equals 535 calories, 24 g fat (13 g saturated fat), 82 mg cholesterol, 1,310 mg sodium, 54 g carbohydrate, 1 g fiber, 25 g protein.