MINI SHEPHERD'S PIES

Mini Shepherd's Pies image

Wow, these are just wonderful and so yummy. They are a comfort food for sure. One thing that is really awesome even after them sitting out and getting ready to serve them when you cut into them steam comes out and they are piping hot inside. My husband just loved them and had to make himself stop at 4. lol....So, I also adjusted...

Provided by Kimberly Biegacki

Time 50m

Number Of Ingredients 15

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Ingredients

1 lb ground beef
3 Tbsp onion, diced
3 clove garlic, minced
1/3 - 1/2 c chili sauce
1 Tbsp cider vinegar (optional)
1/2 tsp salt & pepper
1 1/4 c mashed potato flakes
1 pkg (3 ounces) cream cheese, cubed
1 tube(s) (12 ounces) refrigerated buttermilk biscuits or cresent dough
1/2 c crushed potato chips
1/2 c cheddar cheese, shredded
ADDITIONS
beef gravy
1 can(s) refrigerated crescent roll dough
cheddar cheese, shredded

Steps:

1. In a large skillet, cook beef and onion over medium heat till meat is cooked through. Add garlic and cook for till tender and then drain off excess grease. Stir in the chili sauce, vinegar and salt; set aside.
2. In a small saucepan, bring water and butter to a boil. Pour water into a small bowl and whisk in potato flakes until blended. Add softened cream cheese & beat until smooth. [I forgot to put the cream cheese in but they still turned out really yummy. So, if you try to make not so rich just omit the cream cheese.]
3. March 7th, 2015 --- I used real mashed potatoes with cream cheese and ranch dressing.
4. I flattened the biscuit in my hand first and then pressed them individually into the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly. [I used the sour cream and onion chips. It added a little pop of flavor.]
5. Bake at 375° for 18-22 minutes or until golden brown. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months. Make sure you check these at about 18 minutes because they turn brown quickly and mine were just a little to brown. That is why I adjusted the time on these. It was 20 - 25 minutes but it should be more like 18-22 minutes. When you cut into these pies steam comes out and it is piping hot.
6. To cook these from frozen: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through.
7. Today, 10-30-12 we had my parents over for dinner and my Mom loves little bites of food, so I tried to make these as mini, mini shepherds' pies. I used my tart pan and they turned out wonderful. I topped them with some chopped red and green peppers along with a dollop of sour cream. My little Momma loved them!
8. March 7th, 2015 --- Made these for dinner tonight with dirty (skins on) mashed potatoes and topped with cheddar cheese.