Shepherd's Pie Pockets

  • 1/2 lb. ground beef (or lamb)
  • 1 tsp. seasoned salt (I used Penzeys Chicago Steak Seasoning)
  • 1 large carrot, coarsely shredded
  • 1/3 c. sliced green onions
  • 1 c. mashed potatoes (I used unpeeled red potatoes)
  • 1/4 c. cream cheese
  • 1 can refrigerated flaky biscuits

Preheat the oven to 375° F.

Brown the ground beef in a large skillet, about 10 minutes, adding the seasoned salt about halfway through the cooking process. While the beef is still warm, add the carrots and green onions and mix to combine.

You can either boil the potatoes for mashing while the beef cooks or make the mashed potatoes ahead of time. Either way, make sure the potatoes are hot and stir in the cream cheese until it is melted and fully incorporated into the mixture.

Open the can of biscuits and either using a rolling pin or your fingers, press a biscuit flat until it measures 4-5" across. Carefully add a spoonful of mashed potatoes and cover the potatoes with a spoonful of the beef and vegetable mixture. Roll another biscuit to the same diameter and carefully lay it over the fillings. Use your fingers to pinch the two flattened biscuits together at the seams and carefully set the pocket sandwich on a baking sheet. Repeat the process with the remaining biscuits and filling to make 4 pocket sandwiches in total.

Bake the pocket sandwiches in the preheated oven for 18-20 minutes or until the biscuit dough is golden. Slice each pocket in half and serve while warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes