Mini Shepherd's Pies
Herd of sheep not included.
Advertisement - Continue Reading Below
- Yields:
- 12
- Prep Time:
- 10 mins
- Cook Time:
- 40 mins
- Total Time:
- 50 mins
Ingredients
- 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
- 1/2 c. low-sodium beef broth
- 1 1/2 c. prepared mashed potatoes
- Chopped fresh parsley, for garnish
Directions
- Step 1Preheat 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.
- Step 2Bake until lightly golden, 6 to 8 minutes. Heat broiler.
- Step 3Meanwhile, 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.
- Step 4Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
- Step 5Move 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.
- Step 6Combine with mixture and cook until thickened, 3 minutes.
- Step 7Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes.
- Step 8Broil until golden, 5 minutes.
- Step 9Garnish with parsley and serve.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below