"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mini Shepard's Pie Recipe

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This recipe for Mini Shepard's Pie, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Wednesday, January 14, 2009


Cooking spray
12 biscuits from the can (recommended brand: Grands)
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
2 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1/2 cup beef stock
1 cup frozen mixed vegetables
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar cheese

Preheat oven 425
Spray a 12 count muffin pan with cooking spray
Mold biscuits to shape each muffin mold
Bake biscuits 6-8 min., remove from oven and set aside
Brown ground beef in oil and add next 4 ingredients
Add flour to meat and stir together until consistency of paste
Add beef stock to beef and stir in vegetables and herbs
Reheat mashed potatoes in microwave for 5 to 6 minutes
Stir in granulated garlic and onion powder
Spoon 2 T warm potatoes on bottoms of each baked biscuit
Top with 2 T beef mixture and sprinkle with cheese
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

Personal Notes:
Personal Notes:
After par-baking the biscuit, you may have to press the centers down to make room for the potatoes and meat




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