Lunch: Mini Shepherd's Pies Recipe

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
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
3 ounces cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Instructions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 biscuit dough onto the bottoms and up the sides of 10 greased muffin cups. Fill with beef mixture and top with potatoes. 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 the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375 ° for 15-18 minutes or until heated through.

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