| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 12 mini pies |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 12 mini pies |
Ingredients
- Nonstick cooking spray
- 1 can biscuits (12) (recommended: Grands)
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 onion, minced
- 1 1/2 teaspoons salt
- 1 tablespoon cracked black pepper
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1/2 cup beef stock
- 1 cup frozen mixed vegetables
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1 1/2 cups leftover mashed potatoes
- 1 tablespoon granulated garlic powder
- 2 tablespoons granulated onion powder
- 2 cups shredded Cheddar
Instructions
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
- Heat the 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 a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 297 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 46 mg |
| Sodium | 335 mg |
| Serving Size | 1 of 12 servings |
| Calories | 297 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 46 mg |
| Sodium | 335 mg |
Reviews
It’s as if someone heard of a Shepherd’s Pie, then forgot everything, and made this up instead. Shepard’s Pie have lamb/mutton in them. Hence, the shepherd part of the name.
Aaron, you did it again. What an easy and delicious dish. I tweeted the seasoning a little, as I am not a big fan of rosemary. Instead I used parsley, oregano and Italian seasonings. Also added about 2 tblsps. Of worstershire sauce and just places it in a Pyrex dish tpprdwith the potatoes and cheese. I didn’t have any biscuits on hand at the time. Non the less, it was delicious. Thanks again for a wonderful dish. Love your recipes.
Aaron McCargo recipes are a guaranteed hit at our house. The popularity of his shepherd pies caught me a bit by surprise. I prefer my sheperd pie casserole style, but the kids LOVE this version, so 5 stars it is! I do tend to have some trouble keeping the biscuit part under control, which makes less room for the filling. Next time I will use smaller biscuits. We have our own family mashed potato recipe, so this is strictly a review of the fillng and the overall concept.
These were very tasty, but I will cut back on the pepper next time. It was way too much.
This recipe was a hit with my family!! I had a ton of leftover mashed potatoes from our Easter dinner. I wanted a recipe to spice them up. Boy, did I find it!! My husband and 2 year old loved it, especially. This is a great, kid-friendly dish. Very flavorful. I found that there wasn’t as much room for the beef filling as the recipe calls for. Next time, I will increase the amount of filling as it freezes well. Then next time, all you have to do is prepare the rolls and potatoes, and away you go!
I followed this exactly and they were very tasty, so much so that I had to try a breakfast version a few days later. I used sausage, diced potatoes and eggs for the filling.
Well my first mistake was to use flakey Grand biscuits and they puffed up so much that I had to punch the middles down after the first baking to make room for the other ingredients. Secondly the bottoms of the biscuits burned and the cheese and meat mixture dried up after baking them for 12 minutes at 425 degrees. They were still tastey and 5 star worthy. The next time I will use original Grands biscuits and bake them for less time or maybe at a lower temperature.
My family and I loved these. Very hearty and satisfying. I might use a little bit less rosemary next time. Great for partying because they are this little meal that’s easy to serve.
This was a fun recipe for the kids and me. We did make one change that we will probably continue . I didn’t have biscuit dough so used frozen pie crust and it gave a bit of a crumbly, crunchy twist to the recipe.
Will add a little salt, pepper, and butter in the potatoes next time and skip the onion salt and garlic. The measures were a bit overwhelming for all of us.
Will add a little salt, pepper, and butter in the potatoes next time and skip the onion salt and garlic. The measures were a bit overwhelming for all of us.
I was looking to try a new recipe and was tired of making the same old stiff. I saw this and just had to try it. It was delicious and so easy. My kids absolutely loved it. The biscuit dough was such an excellent part of the shepards pie. I used butter tasting biscuit by grands. The frsh herbs made such a good flavor. This recipe was awesome. Thanks Aaron! Definitely would make it again.