Description
Use your muffin tin to make these delicious Mini Shepherd’s Pies! Perfect for St. Patrick’s Day Dinner!
Ingredients
Scale
- 1 pound ground beef
- 3 tablespoons finely chopped onion
- 1/2 teaspoon garlic, minced
- 1/3 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 cup frozen mixed vegetables
- ½ teaspoon salt
- 1 (3 oz) package cream cheese, softened
- 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
- 1/4 cup 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
Freeze
- 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 mins
- Cook Time: 20 mins
- Category: Main Dish