Taste of Home
Mini Shepherd’s Pies
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 5 servings.
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
Ingredients
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1 pound ground beef
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1/4 cup chopped onion
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1 garlic clove, minced
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1/3 cup chili sauce or ketchup
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1 tablespoon cider vinegar
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1-1/4 cups water
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3 ounces cream cheese, cubed
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3 tablespoons butter
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1-1/4 cups mashed potato flakes
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2 tubes (6 ounces each) small refrigerated buttermilk biscuits
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1/2 cup crushed potato chips
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Paprika, optional
Directions
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1.
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.
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2.
In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes.
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3.
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.
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4.
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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