Mini Shepherd's Pie

1		Cooking spray
12		biscuits, Pillsbury Grands recommended
2  tablespoons		olive oil
1  lb.		lean ground beef
1/4  cup		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		mashed potatoes, from leftovers
1  tablespoon		garlic powder
2  tablespoons		onion powder
2  cups		shredded Cheddar

Tip: For nutritional information on all the ingredients in Mini Shepherd's Pie just click on each ingredient name. Then adjust the serving size for any Mini Shepherd's Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.