©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Shepherd's Pies

Since it was Spring Break, and didn't have to worry about keeping something hot while I picked up Miss V from school I found this little recipe for Alpha dinner.

The original can be found at Tablespoon.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:  (I doubled this so that I could make some later)

1 bag of frozen peas and carrots, thawed
2 tablespoons butter
1 medium yellow onion, chopped
1 lb lean (at least 80%) ground beef
2/3  to 1 cup beef broth
1 envelope of brown gravy
1/2 teaspoon salt
1/8 teaspoon pepper

3 cups of mashed potatoes

Heat oven to 400°F.

Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups.

Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.

In skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Place meat mixture back into the skillet and add the broth and brown gravy mix and cook on medium until thick and bubble.  Add the peas and carrots, salt and pepper.  Cook until veggies are hot.

Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

These tasted great, but were really hard to get out of the pan.  Next time I make them, I will definitely spray the sides of the muffin cups with cooking spray.

Let the leftover filling cool and store in the refrigerator.

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