Mini Shepherd's Pies 1 pound ground beef 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mini Shepherd's Pies cont. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; 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 biscuits onto the bottom and up the sides of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Mini Shepherd's Pies 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008