Individual Shepherd's Pies Recipe

Individual Shepherd's Pies Recipe
Individual Shepherd's Pies Recipe photo by Taste of Home
Publisher Photo

Individual Shepherd's Pies Recipe

Be the first to add a review
Publisher Photo
These comforting little pies make a fun St. Patrick's Day surprise for the family. Extras are easy to freeze and eat later on busy weeknights.—Ellen Osborne, Clarksville, Tennessee
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 3 tablespoons chopped onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup chili sauce or ketchup
  • 1 tablespoon cider vinegar
  • 2 cups hot mashed potatoes (with added milk and butter)
  • 3 ounces cream cheese, softened
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup crushed potato chips
  • Paprika, optional

Directions

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar.
In a small bowl, mix mashed potatoes and cream cheese until blended. Press one biscuit dough onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly.
Bake 20-25 minutes or until golden brown. If desired, sprinkle with paprika.
Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven 15-18 minutes or until heated through.
Yield: 5 servings.
Originally published as Individual Shepherd's Pies in Country Woman February/March 2016

Nutritional Facts

2 mini pies: 567 calories, 30g fat (12g saturated fat), 84mg cholesterol, 1378mg sodium, 51g carbohydrate (9g sugars, 2g fiber), 23g protein.

  • 1 pound ground beef
  • 3 tablespoons chopped onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup chili sauce or ketchup
  • 1 tablespoon cider vinegar
  • 2 cups hot mashed potatoes (with added milk and butter)
  • 3 ounces cream cheese, softened
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup crushed potato chips
  • Paprika, optional
  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar.
  2. In a small bowl, mix mashed potatoes and cream cheese until blended. Press one biscuit dough onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly.
  3. Bake 20-25 minutes or until golden brown. If desired, sprinkle with paprika.
    Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven 15-18 minutes or until heated through.
    Yield: 5 servings.
Originally published as Individual Shepherd's Pies in Country Woman February/March 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forIndividual Shepherd's Pies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review