Mini Shepherd's Pies
Description
Even the kids will love these mini shepherd's pies. Each person gets their own little pie, a crust filled with a wonderful ground beef mixture, mashed potatoes and topped with crushed potato chips. Who wouldn't love this?
Ingredients
1 lb. lean ground beef
3 T. finely chopped onion
1/2 - 1 t. minced garlic
1/3 c. chili sauce, BBQ sauce or ketchup
1 T. cider vinegar
1/2 t. salt
1/4 t. pepper
1-1/4 cups water
3 T. butter
1 1/4 c. mashed potato flakes
3 oz. cream cheese, cubed
12 oz. refrigerated buttermilk biscuits
1/2 c. crushed potato chips
paprika, if desired
Directions
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Preheat oven to 375 degrees. Grease 10 wells of a muffin tin generously, up the sides and on the bottoms.
In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink. Discard grease. Add garlic; cook 1 minute or until tender. 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 heat proof bowl. Whisk in potato flakes until blended; beat in cream cheese until smooth.
Press 1 biscuit from the dough onto the bottom and up the sides of each of10 muffin cups. Fill with beef mixture; spread potato mixture over beef; sprinkle with potato chips; press down lightly.
Bake 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 cook frozen pies: Thaw in the refrigerator 8 hours. Place on a greased baking sheet. Bake at 375 degrees 15-18 minutes or until heated through.
5 servings