If you and your family are fans of Shepard’s Pie you will want to be making this Mini Shepard’s Pie Recipe for everyone to enjoy. My kiddos actually beg for us to make Shepard’s Pie. It’s one of the dishes we make most frequently, especially in the fall. Not only can I stretch my meat budget but I can also sneak the kiddos veggies into a dish that they will eat without complaining about veggies. Last week my oldest was asking for Shepard’s Pie for dinner and I had some Pillsbury Biscuits that were about to expire. Since everyone loved our Mini Meatloaf Recipe I wanted to make something similar and Mini Shepard’s Pies seemed perfect.
Mini Shepard’s Pie Recipe
This Mini Shepard’s Pie Recipe was so simple. So much easier than a large dish of Shepard’s Pie. Plus they were a HUGE hit with my kids and hubby. I know we will be making these quite often this fall.
The ingredients for these Mini Shepard’s Pies is quite simple. Just grab some ground beef, vegetables (I used peas and carrots), broth, biscuits and some mashed potatoes. If you happen to have some left over mashed potatoes, they will work great for this dish too!
1 can Biscuits (10-12 ct)
1 lb Ground Beef
1/2 Onion, minced
1 tsp Salt
1 tsp Black Pepper
1 tbsp Minced Garlic
2 tbsp Flour
3/4 cup Beef Stock
1 tbsp Worcestershire Sauce
1 cup frozen Peas and Carrots
1 tsp Dried Parsley Flakes
1 1/2 cups Mashed Potatoes
Preheat oven to 425.
Spray a muffin pan with non-stick spray.
Flatten and mold biscuits into each muffin cup.
Bake 6-8 minutes, until light golden. If biscuits have risen too much to hold meat, press downsides and bottom while still warm.
Brown ground beef in a large skillet and drain.
Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Add flour to the mixture and stir until blended to a paste.
Add beef stock, Worcestershire and vegetables. Mix well
Heat mashed potatoes in a microwave for 5 to 6 minutes stirring halfway through.
Spoon about 2-3 tablespoons of meat mixture into each biscuit shell.
Then top with equal amount mashed potatoes.
Sprinkle the top with dried parsley flakes. Place in oven and bake for 12-15 minutes.
Remove from oven and allow to cool slightly before removing individual pies.