These savory little pies may be made with simple convenience items, but I’m just as confident serving them to drop-in company as I am to my husband and three boys.
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/3 cup chili sauce or ketchup
- 1 tablespoon cider vinegar
- 1-1/4 cups water
- 3 ounces cream cheese, cubed
- 3 tablespoons butter
- 1-1/4 cups mashed potato flakes
- 2 tubes (6 ounces each) small refrigerated buttermilk biscuits
- 1/2 cup crushed potato chips
- Paprika, optional
Directions
- Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar.
- In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes.
- Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips.
- Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.
Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.
Nutrition Facts
2 mini shepherd’s pies: 612 calories, 36g fat (15g saturated fat), 92mg cholesterol, 1094mg sodium, 49g carbohydrate (11g sugars, 2g fiber), 24g protein.