MINI SHEPHERD'S PIE

MINI SHEPHERD'S PIE
Cooking spray
1 can biscuits (12) (I used Grands)
1 pound ground beef
1/2 onion, diced
1/2 teaspoon salt
1/2 tablespoon black pepper
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 cup beef broth
1 1/2 cups frozen mixed vegetables
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh rosemary
1 1/2 cups leftover mashed potatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar

Preheat oven to 425 degrees.
Spray a muffin tin with cooking spray. Shape biscuits to shape each muffin cup. Prebake for 6 to 8 minutes. Remove from oven and set aside.

Heat a large nonstick skillet over medium heat and add ground beef. Break up with a wooden spoon and cook until brown. Add in onion, salt, pepper, and garlic and cook a few more minutes, until onion is softened.

Sprinkle flour on top of beef and cook for 1 minute, stirring continuously. Add beef stock and stir well until mixture boils. Add in vegetables and herbs. Turn heat off.
Reheat mashed potatoes in microwave until warm. Stir in garlic and onion powders.

Spoon about 2 tablespoons of mashed potatoes into the bottom of each biscuit cup. Top with as much beef mixture as you can pile on. Then sprinkle cheddar cheese on top.
Return to oven and bake 8 to 10 minutes. Remove from oven and let cool slightly before removing pies from muffin tin.
Yield: 12 mini pies, about 6 servings