Mini Shepard's Pies

Mini Shepard's Pies
Slightly Adapted from Big Daddy's House - Aaron McCargo, Jr.


cooking spray
12 canned biscuits (I used Grands Homestyle)
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon black pepper
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons AP flour
1/2 cup beef stock
1 cup frozen mixed veggies
1/2 cup leftover mashed potatoes (I used the frozen version and just heated them up)
1 tablespoon garlic powder
2 tablespoons onion powder
2 cups shredded sharp cheddar cheese


Preheat oven to 425℉.
Spray a 12-cup muffin tin with cooking spray.
Using your hands or a rolling pin, gently increase the circle size of each biscuit.
Mold the biscuit into a cup shape inside each muffin tin.
Partially bake biscuits for 6-8 minutes, then set aside.
Brown beef in a large skillet over medium heat.
Add onions, salt, pepper and garlic, and cook for a few minutes, letting the onions soften.
Stir flower into meat until a pastey consistency.
Add beef stock and cook for a few minutes.
Add vegetables and herbs and cook just until veggies have been warmed.
Meanwhile, reheat potatoes in microwave for 5-6 minutes, or until warm, then stir in garlic and onion powder.
Spoon equal amounts of potatoes into the biscuit cups (it will look like it's filled to the top).
Top with beef mixture and push down with the back of a spoon or hands.
Top with mounds of cheese.
Bake for 12-15 minutes, or until cheese is melted and browned.
Let cool for a few minutes, then gently remove each cup, using a knife if necessary.


Posted by Culinary Wannabe at 11:15 AM