1 (12 ounce) can refrigerated biscuits (The flakey are good or Grands)
2 tablespoons olive oil
1 lb ground beef (chuck or ground turkey or chicken or lamb)
1⁄2 onion, minced
1 1⁄2 teaspoons salt
1 teaspoon cracked black pepper
1⁄2-1 tablespoon minced garlic
2 tablespoons all-purpose flour
1⁄2 cup beef stock (or chicken or turkey or vegetable)
1 cup frozen mixed vegetables
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary leaf
1 1⁄2 cups leftover mashed potatoes (or use instant or storebought in a pinch)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
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. You will probably need to smash them down with the back of a spoon.
Heat the 2 tbls. 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 cheese.
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. Enjoy!
2 unbaked pie crusts
1 medium potato (peeled and cubed into small cubes)
1 medium onion (chopped)
1 small rutabaga (uncooked, peeled and chopped)
1⁄2 lb of lean roast (cut into small cubes) or 1⁄2 lb steak (cut into small cubes)
1 teaspoon salt
1 teaspoon black pepper
1 small amount cold water
Add the potato, onion, rutabega, meat and spices together and mix well.
Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
Lightly dampen along the edges of the pie crust with your fingertips.
Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
Serve hot with brown or white gravy or serve cold without.
6 plump sausages
4 -6 large potatoes, peeled and quartered
1⁄2 cup milk
2 tablespoons butter
2 onions, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1⁄2 glass wine
1⁄2 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste
Grill or fry the sausages. The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.