Mini Shepherd's Pies
Mini Shepherd's Pies requires roughly 50 minutes from start to finish. One serving contains 483 calories, 8g of protein, and 27g of fat. This recipe serves 5 and costs 95 cents per serving. It is brought to you by Taste of Home. A couple people made this recipe, and 49 would say it hit the spot. Head to the store and pick up cider vinegar, salt, chili sauce, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. Similar recipes are Mini Shepherd's Pies, Mini Shepherd's Pies, and Mini Shepherd’s Pot Pies.
Servings: 5
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons butter
1 tube (12 ounces) refrigerated buttermilk biscuits
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1 package (3 ounces) cream cheese, cubed
1/2 teaspoon minced garlic
3 tablespoons chopped onion
Paprika, optional
1/2 cup crushed potato chips
1-1/4 cups mashed potato flakes
1/2 teaspoon salt
1-1/4 cups water
Equipment:
frying pan
sauce pan
bowl
whisk
muffin liners
baking sheet
Cooking instruction summary:
Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly. Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months. To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings. Originally published as Mini Shepherd's Pies in Simple & DeliciousJuly/August 2007, p15 Nutritional Facts 1 serving (2 each) equals 535 calories, 24 g fat (13 g saturated fat), 82 mg cholesterol, 1,310 mg sodium, 54 g carbohydrate, 1 g fiber, 25 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
2. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
3. In a small saucepan, bring water and butter to a boil.
4. Pour into a small bowl.
5. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
6. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture.
7. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
8. Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired.
9. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
10. To use frozen pies: Thaw in the refrigerator for 8 hours.
11. Place on a greased baking sheet.
12. Bake at 375° for 15-18 minutes or until heated through.
Nutrition Information:
covered percent of daily need
