Mini Shepherd's Pie-So Good!

Ingredients

• cooking spray

• 1 (12 ounce) can refrigerated biscuits (The flakey are good or Grands)
• 2 tablespoons olive oil
• 1 lb ground beef (chuck or ground turkey or chicken or veggie crumbles)
• 1/2 onion, minced
• 1 1/2 teaspoons salt
• 1 teaspoon cracked black pepper
• 1/2-1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1/2 cup beef stock (or chicken or turkey or vegetable)
• 1 cup frozen mixed vegetables
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary leaf
• 1 1/2 cups leftover mashed potatoes (or use instant or storebought in a pinch)
• 1 tablespoon granulated garlic powder
• 2 tablespoons granulated onion powder
• 2 cups shredded cheddar cheese

Directions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.

3. 3

   Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.

4. 4

   Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.

5. 5

   Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.

6. 6

   Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.

7. 7

   Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!