This is a tasty recipe from Aaron McCargo of Food Network fame. Mini Shepherd’s pies are a hearty, filling, kid-friendly meal perfect for a cool fall evening.
I altered the recipe just slightly, cutting down a little on the amount of salt and pepper, spices, and herbs. The original recipe calls for such a large amount of garlic and onion powder that I almost feel like it must have been a typo.
If you have extra filling and potatoes, just put them in a small casserole, top with cheese and bake alongside the biscuits.
The grands biscuits I used were almost too thick and poofy. I had to poke them down after prebaking them to have any room at all for the filling. Next time I think I may peel each biscuit into 2 biscuits to solve this problem. Or maybe use crescent roll dough instead of biscuits.
Mini Shepherd’s Pie
- Cooking spray
- 1 can biscuits (12) (I used Grands)
- 1 pound ground beef
- 1/2 onion, diced
- 1/2 teaspoon salt
- 1/2 tablespoon black pepper
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth
- 1 1/2 cups frozen mixed vegetables
- 1 tablespoon chopped fresh parsley
- 1/2 tablespoon chopped fresh rosemary
- 1 1/2 cups leftover mashed potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar
- Preheat oven to 425 degrees.
- Spray a muffin tin with cooking spray. Shape biscuits to shape each muffin cup. Prebake for 6 to 8 minutes. Remove from oven and set aside.
- Heat a large nonstick skillet over medium heat and add ground beef. Break up with a wooden spoon and cook until brown. Add in onion, salt, pepper, and garlic and cook a few more minutes, until onion is softened.
- Sprinkle flour on top of beef and cook for 1 minute, stirring continuously. Add beef stock and stir well until mixture boils. Add in vegetables and herbs. Turn heat off.
- Reheat mashed potatoes in microwave until warm. Stir in garlic and onion powders.
- Spoon about 2 tablespoons of mashed potatoes into the bottom of each biscuit cup. Top with as much beef mixture as you can pile on. Then sprinkle cheddar cheese on top.
- Return to oven and bake 8 to 10 minutes. Remove from oven and let cool slightly before removing pies from muffin tin.
Yield: 12 mini pies, about 6 servings