These quick and easy shepherd’s pies use potato flakes and refrigerated biscuits, but you can use mashed potatoes and homemade biscuits if you’re not pressed for time.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through.