I’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee
Mini Shepherd’s Pies
Can you freeze Mini Shepherd's Pies?
Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.
Mini Shepherd’s Pies
Prep Time
30 min
Cook Time
20 min
Yield
5 servings
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/3 cup chili sauce or ketchup
- 1 tablespoon cider vinegar
- 1-1/4 cups water
- 3 ounces cream cheese, cubed
- 3 tablespoons butter
- 1-1/4 cups mashed potato flakes
- 2 tubes (6 ounces each) small refrigerated buttermilk biscuits
- 1/2 cup crushed potato chips
- Paprika, optional
Directions
- In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar.
- In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes.
- Press each biscuit onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips.
- Bake at 375° until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.
Nutrition Facts
2 mini shepherd's pies: 612 calories, 36g fat (15g saturated fat), 92mg cholesterol, 1094mg sodium, 49g carbohydrate (11g sugars, 2g fiber), 24g protein.
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