very small shepherd’s pies
Ingredients
Scale
- 1 tube of biscuit dough (smaller size if available)
- 1/2 pound ground beef
- 1/2 teaspoon salt plus a few cracks of fresh pepper
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 1/2 teaspoon dried oregano
- 1 cup beef broth or stock
- 3/4 cup frozen sweet peas
- 1 large baking potato
- 1/2 cup buttermilk or regular milk (plus juice of half a lemon if you have it)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup cheddar or parmesan cheese
Instructions
- In a skillet, combine beef, onion, garlic, salt and pepper, cooking until the meat is brown and onions are soft. Add garlic powder, oregano and 3/4 cup of stock, cooking down until stock is evaporated by about half (simmering for about 5 minutes). Set aside.
- Prepare potatoes, either baking in the microwave or using a previously baked potato. Scoop out cooked insides and mash together with buttermilk, salt, garlic powder and nutmeg. Add cheese. Set aside.
- Preheat oven to 425 degrees F, or according to biscuit package instructions.
- Flatten out each biscuit, then press into the cups of a muffin pan. Add beef mixture, then drizzle remaining beef broth on top. Sprinkle a couple of teaspoons of peas over the beef layer. Add potato and cheese mixture, then cook for about 15 minutes — or follow your biscuit’s package instructions plus 3-5 extra minutes.