Mini Lay’s® Shepherd’s Pies
3/4 bag (7.75 oz bag) Lay’s® Original Potato Chips, divided
3 oz brick-style cream cheese, cubed and softened
1/4 cup unsalted butter, divided
1 onion, diced
2 cloves garlic, minced
1 lb lean ground beef
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 pkgs (each 12 oz) refrigerator buttermilk biscuits (20 biscuits total)
2 tbsp finely chopped fresh parsley
How to make it:
- Preheat oven to 375°F. Grease 20 muffin cups.
- In medium saucepan set over medium-high heat, bring 1 cup water to a boil. Stir in 1 1/2 cups Lay’s® Original Potato Chips. Reduce heat to low. Cook, stirring occasionally, for 4 minutes or until chips are moistened and resemble mashed potatoes.
- Stir in cream cheese and 2 tbsp butter. Cook, stirring occasionally, for 2 minutes or until cream cheese is melted and mashed potatoes are creamy. Remove from heat.
- In large skillet set over medium-high heat, melt remaining butter. Add onion, garlic, ground beef, paprika, pepper and salt. Cook, stirring occasionally, for 8 minutes or until beef has started to brown and onions are starting to soften. Stir in ketchup, tomato paste, mustard and Worcestershire sauce . Cook, stirring occasionally, for 3 minutes or until beef is cooked and sauce has thickened.
- Separate biscuits and press into bottom and up sides of muffin cups. Divide beef mixture among muffin cups, and top evenly with mashed potatoes.
- Lightly crush remaining potato chips and sprinkle over mashed potatoes.
- Bake for 20 minutes or until biscuits have risen and are set, and topping is golden brown. Garnish each pie with parsley before serving.
Tip: Substitute ground beef with ground turkey if preferred, adding 1 tbsp finely chopped fresh rosemary or 2 tbsp finely chopped fresh sage for a complementary flavor boost.
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