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Mini Shepherd's Pie Recipe

   
 

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     Mini Shepherd's Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   5
Preptime   30 minutes

Ingredients
1 lb. ground beef
3 Tbsp. chopped onion
1/2 tsp. minced garlic
1/3 c. chili sauce or ketchup
1 Tbsp. cider vinegar
1/2 tsp. salt
1 1/4 c. mashed potato flakes
1 pkg. (3 oz) cream cheese, cubed
1 tube (12 oz) refrig. buttermilk biscuits
 
1/2 c crushed potato chips
paprika, optional

Instructions
in a large skillet, cook beef & onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute, or until tender; drain. Stir in the chili sauce, vinegar, and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 1- greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. SPrinkle with potato chips; press down lightly.
Bake at 375 for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months. TO USE FROZEN PIES- Thaw in the refrigerator for 8 hours. Place on a greased baking sheet and bake at 375 for 15-18 minutes or until heated through.


Originally Submitted
3/4/2010





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