mini shepherds pie

Mini Shepherd’s Pies are a great way to use up leftover mashed potatoes and veggies.  Make a double batch and freeze half for later, and you’ll have another quick and easy meal to pull out of the freezer on a busy night.

Mini Shepherd’s Pie

  • 1 lb. ground beef
  • 1/2 medium onion, chopped
  • 1 clove minced garlic
  • 1/3 C. ketchup
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1 C. water
  • 1 C. peas or mixed veggies
  • 1 1/2 C. leftover mashed potatoes
  • 1 tube Grands! biscuits
  • Crushed potato chips (optional)
  • 3 Tbsp. butter

In a skillet, brown ground beef, garlic and onion.  Drain.  Add ketchup, vinegar, salt, water, and peas.  Preheat oven to 375°.  Spray a muffin tin with non-stick cooking spray and press one slice of biscuit dough into each one spreading against the sides to form the muffin shape.  Bake muffin cups for 6-8 minutes until just lightly browned. Remove from oven.  Add beef mixture.  Top with mashed potatoes and crushed potato chips.  Drizzle with melted butter.  Bake at 375° for 25 minutes or until golden brown.

Yield:  10 muffin cups

Variation:  When I make these, I make a double batch of 20 and freeze half of the Shepherd’s Pies.  Thaw in your refrigerator for 8 hours, then bake until heated through (about 15 minutes at 375°).