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:

Equipment:

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