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Mini Shepherd's Pies Recipe
Mini Shepherd's Pies Recipe photo by Taste of Home

Mini Shepherd's Pies Recipe

Publisher Photo
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 potatoes.”
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 5 servings

Ingredients

  • 1 pound ground turkey or beef
    X
    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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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 over beef. Sprinkle with potato chips; press down lightly.
  4. 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.
  5. 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.
Originally published as Mini Shepherd's Pies in Simple & Delicious July/August 2007, p15

Nutritional 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.

Reviews for Mini Shepherd's Pies

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 22, 2012

"These were really fun to make, I had the help of my 10 yr old son. He loved putting them together and loved eating them!"

MY REVIEW
Reviewed Dec. 27, 2011

"These were a hit of the party! Well worth the time to make and they reheated beautifully if you want to make them beforehand. Wonderful!"

MY REVIEW
Reviewed Oct. 25, 2011

"Worth the time to make these! I doubled the recipe so I could freeze some for fast lunch or dinner. I used someone else' tip and made the biscuits from Bisquick and topped w/ a tiny bit of cheddar and instead of chips did ritz crackers. Very good! Even my 2 year old ate it! A winner!"

MY REVIEW
Reviewed Oct. 18, 2011

"This was good, but if you want it to be great, here's what you do:

use the ketchup, not the chili sauce
add frozen mixed veggies to the beef mixture AND about 1/3 cup of heavy cream (you will be happy you did, trust me)
I also agree with the shredded cheddar on top instead of potato chips.
I used leftover mashed potatoes (real) with butter, cream, salt and pepper added. My son even ate the green beans and commented that they actually tasted good. Success."

MY REVIEW
Reviewed Oct. 11, 2011

"These were a hit! I did sub the biscuits for crescents and used cheesey instant mashed. Will make these again"

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