Mini Shepherd’s Pies

Mom’s recipe for shepherd’s pie gets a makeover with Pillsbury’s seamless crescent dough.

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inspiredtasteRecipe by inspiredtaste

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15 minutes

45 minutes

12 mini pies



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    Ingredients

    • 2 whole large potatoes*
    • cream* (for mashing potatoes)
    • 1/2 lb lean ground beef
    • 1 tsp steak seasoning
    • 1 Tbsp Muir Glen® organic ketchup
    • 1 tsp Worcestershire sauce
    • 1/3 cup Green Giant® frozen vegetables (peas, carrots or mixed)
    • 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

    Directions

    1. 1Heat oven to 375 degrees F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
    2. 2Peel and quarter potatoes, boil in salted water until tender (about 15 minutes).
    3. 3While the potatoes cook, heat a large nonstick frying pan over medium-high heat then add olive oil and ground beef. Add steak seasoning then cook, occasionally using a spoon to break up meat, until browned.
    4. 4Add ketchup, Worcestershire sauce and frozen vegetables then cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
    5. 5Unroll crescent dough on lightly floured work surface. Press dough into 12x9-inch rectangle. Cut into 12 evenly sized rectangles. Fill each muffin cup with 1 square, gently pressing dough into bottom and sides of cup.
    6. 6Drain then mash potatoes with cream and season to taste with salt and/or pepper.
    7. 7Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato. Bake in oven 15-20 minutes until dough is golden brown. Cool 5 minutes then serve.
    8. 8* TIME SAVING TIP: Use Betty Crocker instant mashed potatoes!
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    TBSPAna
    TBSPAna said:

    It not the size that matters – it's the taste, and these rock! Thanks for sharing!

    3/5/2012 11:53:49 AM
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