Ingredients: 1 tbsp tablespoon of vegetable oil

1 lb pound of ground beef

1 small sized onion (diced)

1-2 cups frozen vegetables (your choice)

1/3 cup of beef broth

1/2 tsp teaspoon of salt

1/4 tsp teaspoon of pepper

1/4 tsp teaspoon of thyme

1 tsp of garlic powder

1 can of Pillsbury homestyle biscuit dough

Directions: 1. Heat oven to 400 degrees, spray

10 miniature pie tins with cooking spray. 2. Open biscuit dough and press into the bottom of the tin covering the sides and

bottom evenly. Bake at 400 degrees for 7-10 minutes. Cool and reduce oven heat to 350 degrees.

3. In a nonstick skillet, heat oil over medium-high heat. Cook onions until translucent. Add ground beef and cook for 5 to 7 minutes until the beef is no longer pink. Add in salt, pepper, thyme and garlic powder and add beef broth; heat to simmering. Add frozen vegetables and continue to cook until browned. Cool.

4. Boil potatoes until tender on inside (test with butter knife), mash and add salt, pepper, sour cream, garlic powder, butter and parmesan cheese. Mix well.

5. Add beef mixture into the cooked biscuit tin and top with mashed potatoes. 6. Bake for 25 to 30 minutes at 350 degrees. Cool for 5 to 10 minutes and serve!

Preparation: 45 minutes Yield: 10 individual servings

Mashed Potatoes: 5 potatoes (small to medium sized)

1 1/2 tsp teaspoons of salt

1/2 tsp teaspoon of pepper

1/2 cup of sour cream

1 tsp teaspoon of garlic powder

1/2 cup of grated parmesan cheese

1/4 cup of butter

NOTE: You can roast cloves of garlic in a tinfoil packet with olive oil, salt and pepper at 350 degrees for 20 minutes and combine this with mashed potatoes for extra garlic flavour!

MINIATURE SHEPHERD’S PIES03

NOV