Post by Loupy on Mar 2, 2015 19:51:35 GMT -7
Mini Shepherd’s Pies
By Liz @ pocketchangegourmet.com/
These Mini Shepherd’s Pies are not only a yummy St. Patrick’s Day Dinner idea, but could be fixed anytime. They can also be frozen for a future quick meal, so you might want to make a double batch. And their size is perfect for little hands!
Typically you think of Corned Beef and Cabbage, but we like to change things up a bit around here, and think outside the box a little. I shared the Mini Shepherd’s Pie last week with the St. Patrick’s Day Appetizers, but they are definitely hardy enough for a main dish.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients:
1 pound ground beef
3 tablespoons chopped onion
½ teaspoon minced garlic
⅓ cup ketchup
1 tablespoon cider vinegar
½ teaspoon salt
1 {3 oz} package cream cheese
3 tablespoons butter
1 tube {12 oz} refrigerated buttermilk biscuits
5-6 large potatoes, cooked and mashed {or you can use potato flakes, make according to box}
2-4 tablespoons shredded cheese {any kind will work}
Instructions:
Peel and cook potatoes until tender, mash with cream cheese and butter.
While the potatoes are cooking, brown the ground beef and onion until meat is no longer pink.
Add garlic and cook for 1 minute or until tender.
Drain off fat is necessary.
Stir in ketchup, vinegar and salt, set aside.
Lightly spray a muffin tin with non-stick cooking spray.
Press 1 biscuit dough onto the bottom and up the sides of each muffin cup.
Fill with a spoonful of beef mixture.
Top with a spoonful of mashed potatoes.
Sprinkle with cheese.
Bake at 375 degrees for 20-25 minutes.
Serve immediately.
Freezer Tips - Cool pies completely before placing them in a single layer freezer container. Cover and freeze for up to 2 months. To cook after freezing - thaw in fridge for 8 hours, place on a greased baking sheet and bake at 375 degrees for 15-18 minutes or until heated through.
By Liz @ pocketchangegourmet.com/
These Mini Shepherd’s Pies are not only a yummy St. Patrick’s Day Dinner idea, but could be fixed anytime. They can also be frozen for a future quick meal, so you might want to make a double batch. And their size is perfect for little hands!
Typically you think of Corned Beef and Cabbage, but we like to change things up a bit around here, and think outside the box a little. I shared the Mini Shepherd’s Pie last week with the St. Patrick’s Day Appetizers, but they are definitely hardy enough for a main dish.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients:
1 pound ground beef
3 tablespoons chopped onion
½ teaspoon minced garlic
⅓ cup ketchup
1 tablespoon cider vinegar
½ teaspoon salt
1 {3 oz} package cream cheese
3 tablespoons butter
1 tube {12 oz} refrigerated buttermilk biscuits
5-6 large potatoes, cooked and mashed {or you can use potato flakes, make according to box}
2-4 tablespoons shredded cheese {any kind will work}
Instructions:
Peel and cook potatoes until tender, mash with cream cheese and butter.
While the potatoes are cooking, brown the ground beef and onion until meat is no longer pink.
Add garlic and cook for 1 minute or until tender.
Drain off fat is necessary.
Stir in ketchup, vinegar and salt, set aside.
Lightly spray a muffin tin with non-stick cooking spray.
Press 1 biscuit dough onto the bottom and up the sides of each muffin cup.
Fill with a spoonful of beef mixture.
Top with a spoonful of mashed potatoes.
Sprinkle with cheese.
Bake at 375 degrees for 20-25 minutes.
Serve immediately.
Freezer Tips - Cool pies completely before placing them in a single layer freezer container. Cover and freeze for up to 2 months. To cook after freezing - thaw in fridge for 8 hours, place on a greased baking sheet and bake at 375 degrees for 15-18 minutes or until heated through.
