Mini Shepherd Pies

30 minutes



Mini Shepherd Pies

Mini Shepherd Pies


1 pound ground beef

3 tablespoons chopped onion

1/2 teaspoon minced garlic

1/3 cup chili sauce or ketchup

1 tablespoon cider vinegar

1/2 teaspoon salt

1-1/4 cups water

3 tablespoons butter

1-1/4 cups mashed potato flakes

1 package (3 ounces) cream cheese, cubed

1 tube (12 ounces) refrigerated buttermilk biscuits

1/2 cup crushed potato chips

Paprika, optional


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.

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

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