Happy Monday my friends! St. Patrick’s Day is this weekend, do you have your menu all planned? Are you hosting a party or maybe just a family dinner like we do? Last week we shared St. Patrick’s Day Appetizer Ideas with you, and today it’s all about the Main Dishes.
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.
The original recipe is from Taste of Home, and calls for Mashed Potato Flakes, but we used real potatoes and just boiled them like we normally do for mashed potatoes. We also added a sprinkle of shredded cheese to the top for added flavor and color.
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Mini Shepherd’s Pies Recipe
- Total Time: 40 minutes
Description
A delicious twist on the classic Shepherd’s Pie. Recipe from PocketChangeGourmet.com. Adapted from Taste of Home
Ingredients
- 1 pound ground beef
- 3 tablespoons chopped onion
- 1/2 teaspoon minced garlic
- 1/3 cup ketchup
- 1 tablespoon cider vinegar
- 1/2 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Here are a few more St. Patrick’s Day Main Dishes you may like…
- Baked Reuben Sandwich from Betty Crocker
- Corned Beef Quesadillas from Betty Crocker
- Irish Beef Stew from Hoosier Homemade
Weekly Menu Plan
Monday – Pork Chops, Baked Potatoes and Veggie
Tuesday – Kung Pao Chicken and Rice
Wednesday – Taco Ring, Chips and Salsa
Thursday – Chicken Wraps and Fried Rice
Friday – Sweet & Sour Shrimp Pockets and Rice
Saturday – Happy St. Patrick’s Day! Fix a fun St. Patrick’s Day Dinner
Sunday – Appetizers and Baked Potato Bar
Dessert for the Week – Irish Cream Trifle
Visit Hoosier Homemade for lots of yummy St. Patrick’s Day Desserts!
What’s on your menu this week?
Linking to…Menu Plan Monday, $5 Dinner Challenge, Gooseberry Patch, Ingredient Spotlight
