Wednesday, January 21, 2009

Mini Shepards Pies

12 biscuits from the can (recommended brand: Grands)
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese

1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Yield: 12 pies

*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.

No comments:

Post a Comment