Today’s the day for the new Foo d Network Chef’s Cooking Challenge hosted by I Blame My Mother . Today’s chef is Aaron McCargo, Jr. He has a great show and cooks lots of really yummy manly meat dishes. But when I was searching through his recipes I came across Mini Shepard’s Pie , and I knew immediately I wanted to make this, plus I had all the ingredients on hand, and had leftover mashed potatoes (which is a miracle).
As part of the challenge we are suppose to review each recipe and this one is easy enough. The flavors were great, super easy to make and very tasty, my boys loved them. I did make a few changes with what I had on hand and using a few less of the spices called for. The only problem is with the portion sizes, each biscuit filled up my muffin tins so I had to cut the center’s out of each of them just to make room for all the goodies on top. That and the meat mixture makes enough for 2 cans worth of biscuits, so that’s what I did. Another suggestion would be to cut the biscuits in half and make 20 mini pies. This recipe will for sure be a keeper around our house from now on. So you know me I had to do a step by step style here’s how you make them.
Ingredients: 1 can biscuits (12) (I used 10 and cut 2 in half), 2 tablespoons olive oil, 1 pound ground beef, 1/2 onion, minced, 1 1/2 teaspoons salt, 1 tablespoon cracked black pepper (1 tsp), 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 leftover mashed potatoes, 1 tablespoon granulated garlic powder (I used 1 tsp), 2 tablespoons granulated onion powder (I omitted), 2 cups shredded Cheddar
Press each biscuit into muffin tin, I was short 2 so I cut two in half
Place the muffin in the oven at 425 for 6-8 minutes
While they are baking, brown your hamburger meat
Then add your onions
and garlic, let cook down for about another 5 minutes until soften
Then add flour, and mix well
Then add your beef stock, and stir well to make sure the flour well incorporated
Then add the chopped parsley and rosemary
and the frozen veggies, mix well and cook another couple of minutes
Reheat your mashed potatoes and add some garlic powder
With your par baked biscuits, I didn’t think any of the ingredients would fit on top of them
So I cut out the centers of the biscuits
Then added the mashed potatoes
The meat mixture
and the cheese, then bake for 12- 15 minutes
See how much meat mixture was left over, so I saved it and made another batch the next day
and they will come out, piping hot, cheese slightly browned and super good!
This recipe is a sure keeper in my home.
Mini Shepherd’s Pie
1 can biscuits (12) (I used 10 and cut 2 in half)
2 tablespoons olive oil
1 pound ground beef
1/2 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 leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar
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.