Continuing with the Irish theme in honor of St. Patrick’s Day, the main course of our Supper Club meal included corned beef, cabbage, and mini shepard’s pies. The individual pies might have been the hit of the night because they were so flipping cute and perfect for a Supper Club. Britney made these, and sent me the recipe so I could have it (selfishly) and of course share it with y’all.
Mini Shepard’s Pie
- 1 can Biscuits (10-12 ct)
- 1 lb Ground Beef
- 1/2 Onion, minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Minced Garlic
- 2 tbsp Flour
- 3/4 cup Beef Stock
- 1 tbsp Worcestershire Sauce
- 1 cup frozen Peas and Carrots
- 1 tsp Dried Parsley Flakes
- 1 1/2 cups Mashed Potatoes
Preheat oven to 425, and spray a muffin pan with non-stick spray. Flatten and mold the biscuits into each muffin cup. Bake the biscuits for 6-8 minutes, until light golden. If biscuits have risen too much to hold meat, press down the sides and bottom while still warm (Brit used the other used of a whisk).
Brown ground beef in a large skillet and drain. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes. Add flour to the mixture and stir until blended to a paste. Add beef stock, Worcestershire and vegetables, and mix well. Heat mashed potatoes in a microwave for 5 to 6 minutes stirring halfway through.
Putting them all together: Spoon about 2-3 tablespoons of meat mixture into each biscuit shell, then top with equal amount mashed potatoes. Sprinkle the top with dried parsley flakes. Place in oven and bake for 12-15 minutes. Remove from oven and allow to cool slightly before removing individual pies.
Results: I’m pretty sure everyone had at least two of these… no lie. They were the perfect size, filling, and included so many food groups. You could eat them by hand, or use a fork which was also kinda handy in a Supper Club where we were eating in chairs and couches. This recipe will be coming out again soon…