Mini Shepard's Pie Cups

In all my years of cooking, I have never come across better "man food" than a Shepard's Pie. It has meat and it has potatoes. What more could a guy want? I've mentioned before that I like to make dinners that also serve as great leftovers for lunch the next day. After the husband loved these Chicken Pot Pie Cups so much, I realized I could do the exact same thing with Shepard's Pie! Thus, these Shepard's Pie Cups were born. 

Not only did they make a great dinner, they made even better leftovers the next day. How easy is it to throw 2-3 of these cups into a lunchbox and go? So easy. I liked the cup design because there was really no mess. However, we had some leftover mixture that I served atop a biscuit half the next day (kind of like Chicken a la King), and we loved this variation too. Do what works for your family!

Ingredients:

1 can refrigerated biscuits (10-12 count)

1 lb ground beef

1 tsp salt

1 tsp black pepper

1 Tbsp minced garlic

2 Tbsp flour

3/4 cup beef stock

1 Tbsp Worcestershire sauce

1 cup frozen peas and carrots

1 tsp dried parsley 

1 1/2 cups cooked mashed potatoes (about 2 medium potatoes or 1 box)

Directions:

1. Preheat oven to 425 degrees and spray a muffin tin with cooking spray. 

2. Flatten and mold a biscuit into each tin and bake 6-8 minutes. If biscuits have risen too much after this, gently press them down while still warm. Set aside. 

3. In a large skillet, brown ground beef and drain any fat. 

4. Stir in salt, pepper, and garlic. 

5. Add flour to the skillet and stir until blended into a paste. 

6. Add beef stock, Worcestershire sauce, and peas and carrots and stir to combine, cooking for 1-2 minutes. 

7. Fill each biscuit tin with meat mixture and top with a large spoonful of mashed potatoes. Sprinkle the tops with parsley. 

8. Bake for 12-15 minutes or until edges of biscuits are golden brown. 

Enjoy!