Mini Shepherd’s Pie Cups

May 15, 2016

169

Traditional shepherds pie turned mini! This is a fun recipe thats packed with flavor and satisfaction. Great for dinner, next-day lunch or even a picnic!

1 can Phillsbury biscuits (8-10 biscuits)
2 tablespoons cooking oil
1 pound lean ground beef (ground turkey, chicken or vegetable crumbles)
1 small onion, finely diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1/2 cup beef broth (or chicken broth/vegetable broth if using turkey/chicken or vegetables)
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary leaf (or 1 1/2 teaspoons dried rosemary)
1 1/2 cups leftover mashed potatoes (or use instant or store-bought mashed potatoes)
1 tablespoon garlic powder
2 tablespoons onion powder
2 cups shredded cheddar cheese

Preheat oven to 425°F. 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....
See the full directions on my site

Nutritions

Calories
4282

Sodium
12466mg
519% DV

Fat
139g
215% DV

Protein
213g
427% DV

Carbs
532g
181% DV

Fiber
41g
166% DV