Mini Shepard’s Pie

Mini Shepard’s Pie

Entree

INGREDIENTS

1 (16.3 oz) can Grand’s Buttermilk Reduced Fat Biscuits
3/4 lb extra lean ground beef
1 small onion, chopped fine
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour
1/2 beef broth
1 cup frozen green peas and carrots
2 tablespoon fresh herbs (I use a mixture of parsley & rosemary)
2 cups leftover mashed potatoes (or use Simply Potatoes)
1 cup reduced-fat Cheddar cheese shreds

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INSTRUCTIONS

In extra-large muffin tins or individual soufflé cups, stretch and press 1 biscuit into each tin. Bake 400 degrees for 8 minutes (biscuits will not be fully cooked).
In large skillet, brown ground beef. Add onion, garlic, salt and pepper and cook about 5 to 7 minutes over medium heat. Add flour; cook and stir an additional 2 to 3 minutes. Add beef broth, peas and carrots and fresh herbs; cook for 5 minutes until sauce begins to thicken and vegetables are tender.
Assemble Shepherd’s Pie by placing about 3 tablespoons of meat mixture, topped with 3 tablespoons mashed potatoes and a sprinkling of cheese in each biscuit cup.
Bake an additional 12 to 15 minutes or until cheese is melted and biscuits are golden brown.

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NUTRITION INFORMATION

CALORIES: 330

FAT: 9g

CARBOHYDRATES: 41g

SODIUM: 1080mg

FIBER: 2g

PROTEIN: 20g

CHOLESTEROL: 35mg

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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