Mini Shepherd's Pie

1 lb ground beef
3 T chopped onion
1/2 t minced garlic
1/3 c chili sauce or ketchup
1 T cider vinegar
1/2 t salt
1 1/4 c water
3 T butter
1 1/4 c mashed potato flakes
1 package (3 oz.) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
paprika, optional

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the chili sauce, vinegar and salt; set aside.
2. In a small saucepan, bring water and butter to a boil. Pour into a small mixing bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
3. Press biscuits onto the bottom and up the sides of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
4. 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 freezer for up to 2 months.

To use frozen pies; Thaw in refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375* for 15-18 minutes or until heated through.
Yield: 5 servings