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Mini Shepard’s Pie Recipe

Author: Jen CIncyshopper

Ingredients

  • 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

Instructions

  • 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 parsly flakes. Place in oven and bake for 12-15 minutes.
  • Remove from oven and allow to cool slightly before removing individual pies.