Not only did they make a great dinner, they made even better leftovers the next day. How easy is it to throw 2-3 of these cups into a lunchbox and go? So easy. I liked the cup design because there was really no mess. However, we had some leftover mixture that I served atop a biscuit half the next day (kind of like Chicken a la King), and we loved this variation too. Do what works for your family!
1 can refrigerated biscuits (10-12 count)
1 lb ground beef
1 tsp salt
1 tsp black pepper
1 Tbsp minced garlic
2 Tbsp flour
3/4 cup beef stock
1 Tbsp Worcestershire sauce
1 cup frozen peas and carrots
1 tsp dried parsley
1 1/2 cups cooked mashed potatoes (about 2 medium potatoes or 1 box)
1. Preheat oven to 425 degrees and spray a muffin tin with cooking spray.
2. Flatten and mold a biscuit into each tin and bake 6-8 minutes. If biscuits have risen too much after this, gently press them down while still warm. Set aside.
3. In a large skillet, brown ground beef and drain any fat.
4. Stir in salt, pepper, and garlic.
5. Add flour to the skillet and stir until blended into a paste.
6. Add beef stock, Worcestershire sauce, and peas and carrots and stir to combine, cooking for 1-2 minutes.
7. Fill each biscuit tin with meat mixture and top with a large spoonful of mashed potatoes. Sprinkle the tops with parsley.
8. Bake for 12-15 minutes or until edges of biscuits are golden brown.