Description
A delicious twist on the classic Shepherd’s Pie. Recipe from PocketChangeGourmet.com. Adapted from Taste of Home
Ingredients
Scale
- 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