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Individual Shepherd’s Pies

These comforting little pies make a fun St. Patrick's Day surprise for the family. Extras are easy to freeze and eat later on busy weeknights.—Ellen Osborne, Clarksville, Tennessee
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    10 mini pies


  • 1 pound ground beef
  • 3 tablespoons chopped onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup chili sauce or ketchup
  • 1 tablespoon cider vinegar
  • 2 cups hot mashed potatoes (with added milk and butter)
  • 3 ounces cream cheese, softened
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup crushed potato chips
  • Paprika, optional


  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar.
  • In a small bowl, mix mashed potatoes and cream cheese until blended. Press 1 biscuit onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly.
  • Bake until golden brown, 20-25 minutes. If desired, sprinkle with paprika.
    Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.
Nutrition Facts
2 mini pies: 567 calories, 30g fat (12g saturated fat), 84mg cholesterol, 1378mg sodium, 51g carbohydrate (9g sugars, 2g fiber), 23g protein.
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  • Lorett
    Apr 21, 2018

    My husband and I love these. The only thing I did different is to replace the 2/3 of the catsup with Catalina salad dressing. I'm making more to night!