Mini Shepherds Pie Cups
"Traditional shepherd's pie turned mini! This is a fun recipe that's packed with flavor and satisfaction. Great for dinner, next-day lunch or even a picnic! Enjoy!"
NotesThis recipe can also be made with ground turkey, ground chicken or veggie crumbles.
You may also use a 9x13-inch baking dish to make this recipe in a traditional way without the biscuits.
Recipe adapted from Food.com
Yields10 Pie Cups
Preparation Time10 min
Cooking Time45 min
Ingredients
- 1 can Phillsbury biscuits (8-10 biscuits)
- 2 tablespoon cooking oil
- (1-pound) lean ground beef (ground turkey, chicken or vegetable crumbles)
- 1 small onion, finely diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoon minced garlic
- 2 tablespoon all-purpose flour
- 1 cup beef broth (or chicken broth/vegetable broth if using turkey/chicken or vegetables)
- 1 cup frozen mixed vegetables
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Preheat oven to 425°F.
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Coat a 12-count muffin pan or 2 6-count muffin pans with oil or cooking spray. Stretch the biscuits and mold to the shape of each muffin cup. Smash them down with the back of a spoon. Bake the biscuits for 6 to 8 minutes, or until light golden. Remove from oven and set aside.
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In the meanwhile, heat oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for 5-7 minutes or until the beef is no longer pink, stir often.
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Mix flour into the meat mixture and stir until the mixture is thickened. Add beef broth and stir in vegetables and herbs. Cook until the veggies are tender, about 5 minutes.
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Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
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Spoon approximately 2 tablespoons of warm potatoes on the bottoms of one biscuit; top with approximately 2 tablespoons of the beef mixture; finally top with a handful of cheddar cheese. Repeat with the rest of the biscuits.