St. Patrick’s Day is a very, very big deal here in Savannah. We’re home to the second largest St. Patrick’s Day parade in the country, second only to the one in New York City, so as our streets fill with as many as half a million tourists, we’re always looking for ways to help make the day go a little smoother. And one of those ways involves easy-to-carry and easy-to-eat St. Patrick’s Day food recipes.
Today we’re sharing a twist on one of our favorite traditional Irish recipes—Miniature Shepherd’s Pies! They’re the perfect thing to keep your belly full, which any St. Paddy’s Day reveler will tell you is crucial, because they work as appetizers or as an on-the-go entrée! This recipe is courtesy of Cooking with Paula Deen magazine, where you can always find easy and delicious recipes for holidays and beyond. Click here for a limited-time deal on an annual subscription, and then, let’s get to cooking!
You’ll need the following ingredients to get started:
- 1 pound ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup frozen peas and carrots, thawed
- ⅓ cup ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ (24-ounce) package frozen cut russet potatoes (we used Ore-Ida Steam n’ Mash Cut Russet Potatoes)
- ½ (5.2-ounce) package garlic and herbs cheese (we used Boursin Cheese Spread)
- 1 (10.5-ounce) can refrigerated original buttermilk biscuits
- ½ cup crushed potato chips
- Garnish: chopped fresh chives
First up, you’ll want to preheat the oven to 375˚F and spray 10 muffin cups with cooking spray.
Then, in a large skillet, brown the ground beef with the onions and garlic over medium heat until the meat is crumbly and mostly cooked through. Drain it, then mix in the peas, carrots, ketchup, apple cider vinegar, salt, and pepper, then remove the pan from the heat.
Next up, cook the potatoes according to the package directions, then stir in the cheese until well combined.
Now you’ll want to press the biscuit dough into the bottom of the prepared muffin tins, pushing them up the sides so they make individual biscuit bowls. Top each bowl with the meat mixture, gently pressing down, and top each one with the cheesy mashed potatoes.
Bake approximately 20 minutes, or until the biscuits are a pretty golden-brown color. Sprinkle each individual shepherd’s pie with the potato chip crumbles and chopped fresh chives.
These are absolutely perfect as a St. Patrick’s Day appetizer recipe or eat-on-the-go entrees for lunch or dinner—especially if you happen to find yourself exploring downtown Savannah’s St. Patrick’s Day festivities!
Want more great recipes from Cooking with Paula Deen magazine? Click here for an exclusive, limited time offer on an annual subscription!