Mini Shepherd's Pies are a great way to use up leftover mashed potatoes and veggies. Make a double batch and freeze half for later, and you'll have another quick and easy meal to pull out of the freezer on a busy night.
Mini Shepherd's Pie
- 1 lb. ground beef
- 1/2 medium onion, chopped
- 1 clove minced garlic
- 1/3 C. ketchup
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1 C. water
- 1 C. peas or mixed veggies
- 1 1/2 C. leftover mashed potatoes
- 1 tube grands! biscuits
- Crushed potato chips (optional)
- 3 Tbsp. butter
In a skillet, brown ground beef, garlic and onion. Drain. Add ketchup, vinegar, salt, water, and peas. Preheat oven to 375°. Spray a muffin tin with non-stick cooking spray and press one slice of biscuit dough into each one spreading against the sides to form the muffin shape. Bake muffin cups for 6-8 minutes until just lightly browned. Remove from oven. Add beef mixture. Top with mashed potatoes and crushed potato chips. Drizzle with melted butter. Bake at 375° for 25 minutes or until golden brown.
Yield: 10 muffin cups
freezer meals Variation: When I make these, I make a double batch of 20 and freeze half of the Shepherd's Pies. Thaw in your refrigerator for 8 hours, then bake until heated through (about 15 minutes at 375°).
Mmmmm they look so good. I will swap out the ground beef for ground turkey b/c DH does not eat red meat.
Why didn’t I ever think of this? Shepard’s pie is one of my family’s favorite meals. LOL
Facebook fan–Have you tried these with pie crusts? Wondering if I need to pre-bake them or not??
Kimberly Danger says
I bet it would work, and I doubt you’d need to pre bake them. Let me know what you find out!