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mini shepherd's pies

★★★★★ 5 Reviews
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

Wow, these are just wonderful and so yummy. They are a comfort food for sure. One thing that is really awesome even after them sitting out and getting ready to serve them when you cut into them steam comes out and they are piping hot inside. My husband just loved them and had to make himself stop at 4. lol....So, I also adjusted serving size. I had 2 of them and was satisfied but they do leave you wanting more. I added mushrooms to a few of them. Yumm My husband made some gravy too as an excellent suggestion from Sandi Moorhead. Thanks Sandi :-) Found this recipe at Taste of Home.

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★★★★★ 5 Reviews
serves 3 - 4 people
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For mini shepherd's pies

  • 1 lb
    ground beef
  • 3 Tbsp
    onion, diced
  • 3 clove
    garlic, minced
  • 1/3 - 1/2 c
    chili sauce
  • 1 Tbsp
    cider vinegar (optional)
  • 1/2 tsp
    salt & pepper
  • 1 1/4 c
    mashed potato flakes
  • 1 pkg
    (3 ounces) cream cheese, cubed
  • 1 tube
    (12 ounces) refrigerated buttermilk biscuits or cresent dough
  • 1/2 c
    crushed potato chips
  • 1/2 c
    cheddar cheese, shredded
  • ADDITIONS
  • beef gravy
  • 1 can
    refrigerated crescent roll dough
  • cheddar cheese, shredded

How To Make mini shepherd's pies

  • 1
    In a large skillet, cook beef and onion over medium heat till meat is cooked through. Add garlic and cook for till tender and then drain off excess grease. Stir in the chili sauce, vinegar and salt; set aside.
  • 2
    In a small saucepan, bring water and butter to a boil. Pour water into a small bowl and whisk in potato flakes until blended. Add softened cream cheese & beat until smooth. [I forgot to put the cream cheese in but they still turned out really yummy. So, if you try to make not so rich just omit the cream cheese.]
  • 3
    March 7th, 2015 --- I used real mashed potatoes with cream cheese and ranch dressing.
  • 4
    I flattened the biscuit in my hand first and then pressed them individually into 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. [I used the sour cream and onion chips. It added a little pop of flavor.]
  • 5
    Bake at 375° for 18-22 minutes or until golden brown. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months. Make sure you check these at about 18 minutes because they turn brown quickly and mine were just a little to brown. That is why I adjusted the time on these. It was 20 - 25 minutes but it should be more like 18-22 minutes. When you cut into these pies steam comes out and it is piping hot.
  • 6
    To cook these from frozen: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through.
  • 7
    Today, 10-30-12 we had my parents over for dinner and my Mom loves little bites of food, so I tried to make these as mini, mini shepherds' pies. I used my tart pan and they turned out wonderful. I topped them with some chopped red and green peppers along with a dollop of sour cream. My little Momma loved them!
  • 8
    March 7th, 2015 --- Made these for dinner tonight with dirty (skins on) mashed potatoes and topped with cheddar cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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