Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1 can biscuits (12) (recommended: Grands)

  3. 2 tablespoons olive oil

  4. 1 pound ground beef

  5. 1/2 onion, minced

  6. 1 1/2 teaspoons salt

  7. 1 tablespoon cracked black pepper

  8. 1 tablespoon minced garlic

  9. 2 tablespoons all-purpose flour

  10. 1/2 cup beef stock

  11. 1 cup frozen mixed vegetables

  12. 2 tablespoons chopped fresh parsley leaves

  13. 1 tablespoon chopped fresh rosemary leaves

  14. 1 1/2 cups leftover mashed potatoes

  15. 1 tablespoon granulated garlic powder

  16. 2 tablespoons granulated onion powder

  17. 2 cups shredded Cheddar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.

  6. 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.


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