Skip to main content

Mini Shepherd's Pot Pies

(3 reviews)
Mini Shepherd's Pot Pies
  • Prep Time 40 min
  • Total Time 1 hr 5 min
  • Servings 12
  • Pinterest
    1K
  • Fave
    0
  • Email
    0
  • Facebook
    81
  • Print
    0

  • Pinterest
    1K
  • Fave
    0
  • Email
    0
  • Facebook
    81
  • Print
    0

Traditional shepherd’s pie gets a mini makeover in this easy muffin tin recipe. The best part? You can prepare these pies ahead of time and freeze for a later date—perfect to stash away for busy weeknights when you need to get dinner on the table fast.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
lb lean (at least 80%) ground beef
1
small onion, chopped
4
teaspoons all-purpose flour
3/4
cup Progresso™ beef flavored broth (from 32-oz carton)
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups frozen mixed vegetables
1
package (24 oz) refrigerated mashed potatoes (about 3 cups)

Directions

  • 1 Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches diameter. Using 4-inch round cutter, cut 6 rounds from each crust.
  • 2 Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  • 3 Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture.
  • 4 Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
  • 5 To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 10 minutes longer or until instant-read thermometer inserted in center reads 165°F.
Tips  

Make your own mashed potatoes using instant mashed potatoes.

If you don’t have a 4-inch round cutter, find a small plate you can cut around using a small knife.

Sprinkle with chopped parsley after baking.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (3)

Add a Review

From Around the Web

powered by ZergNet