Mini shepherd's pies

4 likes 0 comments Recipe by April Musick

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Nutrition Facts: 1 serving (2 each) equals 535 calories, 24 g fat (13 g saturated fat), 82 mg cholesterol, 1,310 mg sodium, 54 g carbohydrate, 1 g fiber, 25 g protein.

Ingredients for 5 Servings

1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

50 min · Medium

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.

2. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.

3. Press 1 biscuit dough onto 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.

4. Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.

5. To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through.

main courses October 29, 2011 03:45

Author tasteofhome.com/Recipes/Mi...