Mini Shepard's Pie
Nutrition Information
  • Serves: 8
  • Calories: 330
  • Fat: 9g
  • Carbohydrates: 41g
  • Sodium: 1080mg
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 35mg
Type: Entree
Save Print
Ingredients
  • 1 (16.3 oz) can Grand’s Buttermilk Reduced Fat Biscuits
  • ¾ lb extra lean ground beef
  • 1 small onion, chopped fine
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • ½ beef broth
  • 1 cup frozen green peas and carrots
  • 2 tablespoon fresh herbs (I use a mixture of parsley & rosemary)
  • 2 cups leftover mashed potatoes (or use Simply Potatoes)
  • 1 cup reduced-fat Cheddar cheese shreds
Instructions
  1. In extra-large muffin tins or individual soufflé cups, stretch and press 1 biscuit into each tin. Bake 400 degrees for 8 minutes (biscuits will not be fully cooked).
  2. In large skillet, brown ground beef. Add onion, garlic, salt and pepper and cook about 5 to 7 minutes over medium heat. Add flour; cook and stir an additional 2 to 3 minutes. Add beef broth, peas and carrots and fresh herbs; cook for 5 minutes until sauce begins to thicken and vegetables are tender.
  3. Assemble Shepherd’s Pie by placing about 3 tablespoons of meat mixture, topped with 3 tablespoons mashed potatoes and a sprinkling of cheese in each biscuit cup.
  4. Bake an additional 12 to 15 minutes or until cheese is melted and biscuits are golden brown.
Wordpress Recipe Plugin by EasyRecipe