Perfect St. Patrick's Day Appetizer

We are having a few friends over this weekend for a pre-St. Pattie's Day/board game night. I'm cooking up a bunch of Irish or green food and everyone else is required to bring a board game. There will be tons of food, Guinness and green punch. All that coupled with some corny games (and maybe a few Rock Band sessions) should make for quite the evening!

I'm hoping to do most of the cooking before anyone gets here, so that way I can enjoy the party as well. I decided to make these cute little shepard's pies before hand, refrigerate or freeze them, then throw them in the oven right before people get here. Since I hadn't made these before, Brad and I gave them a test run the other night, and they turned out fantastic! Really flavorful, and actually pretty easy to eat with your hands, which is a big sticking point I have for finger food.

These all start with canned biscuits, which you shape into muffin tins and partially bake, forming little biscuit cups. You then fill them with mashed potatoes and a delicious meat and veggie mixture, and top the whole thing off with cheddar cheese. They bake in the oven until the cheese is melted and browned and the biscuits are cooked through. Since there are a few steps and these would certainly need to be made before guests arrive, I'm quite happy to say that they are just as yummy after being in the fridge then heated in the oven for 10-15 minutes at 350℉. I also made bite-sized versions, using half a biscuit and a mini-muffin tin.

I could not think of a more perfect appetizer for a St. Patrick's Day celebration! Stay tuned for other Irish goodies coming later this week!

Mini Shepard's Pies

Slightly Adapted from Big Daddy's House - Aaron McCargo, Jr.

cooking spray

12 canned biscuits (I used Grands Homestyle)

1 pound ground beef

1/2 onion, minced

1 1/2 teaspoons salt

1 tablespoon black pepper

1 garlic clove, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons AP flour

1/2 cup beef stock

1 cup frozen mixed veggies

1/2 cup leftover mashed potatoes (I used the frozen version and just heated them up)

1 tablespoon garlic powder

2 tablespoons onion powder

2 cups shredded sharp cheddar cheese

• Preheat oven to 425℉.
• Spray a 12-cup muffin tin with cooking spray.
• Using your hands or a rolling pin, gently increase the circle size of each biscuit.
• Mold the biscuit into a cup shape inside each muffin tin.
• Partially bake biscuits for 6-8 minutes, then set aside.
• Brown beef in a large skillet over medium heat.
• Add onions, salt, pepper and garlic, and cook for a few minutes, letting the onions soften.
• Stir flower into meat until a pastey consistency.
• Add beef stock and cook for a few minutes.
• Add vegetables and herbs and cook just until veggies have been warmed.
• Meanwhile, reheat potatoes in microwave for 5-6 minutes, or until warm, then stir in garlic and onion powder.
•  Spoon equal amounts of potatoes into the biscuit cups (it will look like it's filled to the top).
• Top with beef mixture and push down with the back of a spoon or hands.
• Top with mounds of cheese.
• Bake for 12-15 minutes, or until cheese is melted and browned.
• Let cool for a few minutes, then gently remove each cup, using a knife if necessary.