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Mini Shepherd’s Pies

Total Time

Prep: 30 min. Bake: 20 min.

Makes

5 servings

I’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee
Mini Shepherd's Pies Recipe photo by Taste of Home

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

  1. 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.
  2. In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes.
  3. Press each biscuit onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips.
  4. Bake at 375° until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.

Can you freeze Mini Shepherd's Pies?

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.

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