Mini Shepherd's Pies




If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed potatoes.

Mini Shepherd's Pies

Yield: 5 servings

Ingredients
  • 1 pound ground turkey or 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
  • 1 package (3 ounces) cream cheese, cubed
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup crushed potato chips
  • Paprika, optional

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.

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