A St. Patrick’s Day Dinner Alternative If Corned Beef Isn’t Your Thing
Corned beef on St. Patrick’s Day – you either love it or hate it – there is no in between.
If you are one of those people who politely pass on the traditional Irish dinner of Corned Beef then I have a delicious alternative that has been a hit at every family party I have served it at.
These little cups of deliciousness are rich, creamy and a great way to make a memorable meal for the holiday.
Mini Shepard’s Pie Recipe | Original Recipe via The Food Network
Total Time: 55 Minutes (Prep 10 Cook 45) Yields 12 Mini Pies
1 Can Biscuits (12)
2 Tbsp Olive Oil
1 Pound Ground Beef (can use ground turkey as an alternative)
1/2 Onion (minced)
1 1/2 Tsp Salt
1 Tbsp Cracked Black Pepper
1 Tbsp Garlic (minced)
2 Tbsp All-Purpose Flour
1/2 Cup Beef Stock
1 Cup Frozen Mixed Vegetables
2 Tbsp Fresh Rosemary Leaves (chopped)
1 1/2 Cups Mashed Potatoes
1 Tbsp Granulated Garlic Powder
2 Tbsp Granulated Onion Powder
2 Cups Shredded Cheddar
Preheat oven to 425 degrees F.
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.
Heat the 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.
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.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
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. 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.
Recipe via Aaron McCargo, Jr.