1 1/2 cups leftover mashed potatoes (or use instant or store-bought mashed potatoes)
1 tablespoon garlic powder
2 tablespoons onion powder
2 cups shredded cheddar cheese
Preheat oven to 425°F.
Coat a 12-count muffin pan or 2 6-count muffin pans with oil or cooking spray. Stretch the biscuits and mold to the shape of each muffin cup. Smash them down with the back of a spoon. Bake the biscuits for 6 to 8 minutes, or until light golden. Remove from oven and set aside.
In the meanwhile, heat 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 5-7 minutes or until the beef is no longer pink, stir often.
Mix flour into the meat mixture and stir until the mixture is thickened. Add beef broth and stir in vegetables and herbs. Cook until the veggies are tender, about 5 minutes.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon approximately 2 tablespoons of warm potatoes on the bottoms of one biscuit; top with approximately 2 tablespoons of the beef mixture; finally top with a handful of cheddar cheese. Repeat with the rest of the biscuits.
Return to oven and bake for 12 to 15 minutes until cheese is melted. Remove from oven and allow to cool slightly before popping mini pies out with a knife. Enjoy!
This recipe can also be made with ground turkey, ground chicken or veggie crumbles. You may also use a 9×13-inch baking dish to make this recipe in a traditional way without the biscuits. Recipe adapted from Food.com