Mini Shepherd's Pies
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.
1 lbground beef
3 Tbsponion, diced
3 clovegarlic, minced
1/3 - 1/2 cchili sauce
1 Tbspcider vinegar (optional)
1/2 tspsalt & pepper
1 1/4 cmashed potato flakes
1 pkg(3 ounces) cream cheese, cubed
1 tube(s)(12 ounces) refrigerated buttermilk biscuits or cresent dough
1/2 ccrushed potato chips
1/2 ccheddar cheese, shredded
1 can(s)refrigerated crescent roll dough
·cheddar cheese, shredded
How to Make Mini Shepherd's Pies
- 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.]
- 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.]
- 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.
- 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!