Save on Pinterest

Mini Shepherd’s Pies

These savory little pies may be made with simple convenience items, but I'm just as confident serving them to drop-in company as I am to my husband and three boys. —Ellen Osborne, Clarksville, Tennessee
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    5 servings

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/3 cup chili sauce or ketchup
  • 1 tablespoon cider vinegar
  • 1-1/4 cups water
  • 3 ounces cream cheese, cubed
  • 3 tablespoons butter
  • 1-1/4 cups mashed potato flakes
  • 2 tubes (6 ounces each) small refrigerated buttermilk biscuits
  • 1/2 cup crushed potato chips
  • Paprika, optional

Directions

  • Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar.
  • In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes.
  • Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips.
  • Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.
    Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.
Nutrition Facts
2 mini shepherd's pies: 612 calories, 36g fat (15g saturated fat), 92mg cholesterol, 1094mg sodium, 49g carbohydrate (11g sugars, 2g fiber), 24g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video