Mini Shepherd’S Pies

• 1 pound ground beef
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/3 cup chili sauce or ketchup
• 1 tablespoon cider vinegar
• 1-1/4 cups water
• 3 ounces cream cheese, cubed
• 3 tablespoons butter
• 1-1/4 cups mashed potato flakes
• 2 tubes (6 ounces each) small refrigerated buttermilk biscuits
• 1/2 cup crushed potato chips
• Paprika, optional

1. Preheat oven to 375u0b0. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar.
2. In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes.
3. Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips.
4. Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.
5. Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a
6. in a preheated 375u0b0 oven until heated through, 15-18 minutes.

ground beef, onion, garlic, chili sauce, cider vinegar, water, cream cheese, butter, buttermilk, potato chips, paprika

Taken from www.tasteofhome.com/recipes/mini-shepherd-s-pies/ (may not work)