Mini Shepherd’s Pies

Mini Shepherd's Pies


Herd of sheep not included.
  • Cooking spray, for muffin tin
  • 2 tbsp. all-purpose flour, plus more for work surface
  • 2 lb. sheets refrigerated pie crust
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 c. frozen peas
  • 1 c. frozen or canned corn
  • 2 tbsp. butter
  • ½ c. low-sodium beef broth
  • 1½ c. prepared mashed potatoes
  • Chopped fresh parsley, for garnish
  1. Preheat oven to 375º and coat a muffin tin with cooking spray. Lightly flour a work surface. Using a glass, cut pie crust into rounds for your muffin tin. Place pie crust in each cup and gently press down.
  2. Bake until lightly golden, 6 to 8 minutes. Heat broiler.
  3. Meanwhile, make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
  4. Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
  5. Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth.
  6. Combine with mixture and cook until thickened, 3 minutes.
  7. Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes.
  8. Broil until golden, 5 minutes.
  9. Garnish with parsley and serve.

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