Shepard's Pie Cakes

one jumbo muffin pan
one package Pillsbury Grande Biscuits (choose variety, but I prefer buttery)
one pound ground beef
one small package Idahoan potato mix (again I prefer buttery)
one can creamed corn
flour, rolling pin, non-stick spray (buttery)

preheat oven to 350
spread flour on counter, open biscuits and one at a time powder both sides, then roll out to two times original diameter.
spray the insides of the jumbo muffin pan with cooking spray and put the flattened biscuits in forming a cup.
Brown ground beef in skillet (I add garlic powder to the meat while cooking), drain beef.
put two heaping table spoons of ground beef in each biscuit cup.
open creamed corn, put two heaping tablespoons of corn on top of beef (beef and corn should even out over 6 cups).
boil 2 cups of water for instant potatoes and a tablespoon of butter. mix in potato mix and stir. divide potato mix evenly between 6 cups.
bake in oven for 20 to 25 minutes. you will have two biscuits left over, they bake for 17 minutes.

Makes 6 jumbo muffin biscuit cups and two spare biscuits
the pic is a double batch =^.^= and I added shredded cheese to the top of them