Mini Shepherd's Pot Pies
Feb 11, 2020 2:47:53 GMT -5
Post by PurplePuppy on Feb 11, 2020 2:47:53 GMT -5
Technically, since these are made with beef and not lamb, they should be called cottage pies.
MINI SHEPHERD’S POT PIES RECIPE
Mini Shepherd’s Pot Pies Recipe is a fun and tasty twist on the classic dish, yet still jam-packed with all the comforting flavors that you know and love.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 pies
INGREDIENTS
1 package refrigerated piecrust (2 x 9 inch pie crusts)
½ lb. lean ground beef
1 (1oz) envelope onion soup mix
1 tablespoon all purpose flour
¾ cup beef broth
1 cup frozen vegetables (corn, peas and carrot blend)
1 package Bob Evans Classic Mashed Potatoes
INSTRUCTIONS
Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
(I used homemade mashed potatoes.)
Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm. Enjoy!
link
MINI SHEPHERD’S POT PIES RECIPE
Mini Shepherd’s Pot Pies Recipe is a fun and tasty twist on the classic dish, yet still jam-packed with all the comforting flavors that you know and love.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 pies
INGREDIENTS
1 package refrigerated piecrust (2 x 9 inch pie crusts)
½ lb. lean ground beef
1 (1oz) envelope onion soup mix
1 tablespoon all purpose flour
¾ cup beef broth
1 cup frozen vegetables (corn, peas and carrot blend)
1 package Bob Evans Classic Mashed Potatoes
INSTRUCTIONS
Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
(I used homemade mashed potatoes.)
Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm. Enjoy!
link