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Shepherd's Pot Pie
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Mini Shepherd's Pot Pie

Ingredients

  • ½ lb. ground beef cooked and crumbled
  • 1 ½ to 2 cups mashed potatoes homemade or store-bought
  • 1 pkg. of 2 pie crusts
  • 8 to 10 oz. bag of frozen mixed vegetables or vegetables of your choice
  • ½ cup beef broth
  • 1 Tbsp. flour
  • 1 small onion chopped

Instructions

  • Preheat oven to 425 degrees.
  • Brown the ground beef, then add the flour, onion, and beef broth. Mix, and heat for about five minutes.
  • Add the vegetables to the skillet, and mix in well. Set aside.
  • Roll out the pie dough, and cut out four-inch circles. You should get 14 rounds. Re-roll the scraps to get a few extra.
  • Place these rounds into a cupcake/muffin pan. Press each one down and onto the sides of each cupcake tin. Bake these for about five or six minutes.
  • Take them out of the oven, and fill the pie crusts with the meat mixture about ¾ full. Add a dollop of mashed potatoes to the top. Sprinkle with salt and pepper.
  • Turn the oven down to 350 degrees, and bake for six to eight minutes or until heated through and the crust is golden brown.
  • Serve, and enjoy!