Mom’s recipe for shepherd’s pie gets a little update with Pillsbury’s seamless crescent dough in this recipe for Mini Shepherd's Pies.
They’re mini, they’re easy to grab and they’re gonna go fast! These Mini Shepherd’s Pies
are simple, tasty and are beggin’ to be added to your to-do list! Can we say St. Patty’s Day!?
We cut the dough into even squares, push ‘em into muffin cups, fill with beefy goodness and top with ultra creamy mashed potatoes. Easy!
Here’s the how-to:
Cook up some ground beef with a sprinkling of your fave steak seasoning. Choose lean beef for this; you don’t want any extra fat messing up your vibes.
Add a touch of savory with Worcestershire sauce (read: thank goodness for spell-check on that one!).
And then a touch of sweet with ketchup.
Throw in some veggies. We use frozen for ease, but you could use any leftover veggies here, too.
Now for the dough: pop open a tube of seamless crescent dough, shape it into a large rectangle and cut 12 even-ish smaller rectangles. Then, push each rectangle into one of the muffin cups.
Alright, so the beef is done, the dough is ready, and all that’s left is the potatoes. Mash ‘em up with cream then season with salt and pepper (OR use Betty Crocker instant -- easy!), steal a spoonful and get to filling those cups.
Bake these cuties in a 375 degree F oven until the dough is golden brown. Take ‘em out of the oven, let them cool a couple minutes then devour!
More Meat 'n Potatoes
So you're the meat 'n potatoes type, huh? We've got more for you! Adam and Joanne think that once you get over these cute little pies, you’ll definitely want more. For more inspiration, visit them at their blog Inspired Taste and their Tablespoon profile.