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Mini Shepherd's Pies
Recipes
Mini Shepherd's Pies
36 servings
about 1 hour total (Active 30 minutes)

Ingredients

  • 3 (14.1 oz) packages ready-to-bake rolled pie crusts
  • 1 tablespoon extra-virgin olive oil
  • 1 lb lean ground beef, 7% fat
  • 1 cup reduced-sodium beef broth (or stock)
  • 1 cup diced yellow onions
  • 1 ½ cups frozen mixed vegetables
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 24 oz refrigerated mashed potatoes

Steps

    1. Preheat oven to 350°F. Unroll pie crusts and cut 6 (4-inch) rounds from each crust. Press each round into bottom and up sides of 3 (12-cup) muffin pans. Bake 7–10 minutes until lightly browned.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and beef in pan; cook 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain meat and return to pan.
    3. Return pan to heat. Stir in remaining ingredients (except potatoes) and bring to a simmer; cook 8–10 minutes until vegetables have softened and sauce has thickened.
    4. Spoon about 1 tablespoon meat mixture into each crust; top with 1 tablespoon potatoes. Bake pies 15–18 minutes until potatoes are lightly browned and crusts are golden. Serve.

Amount per 1⁄36 recipe serving: Calories 130, Total Fat 7g, Sat Fat 3g, Trans Fat 0g, Chol 15mg, Sodium 220mg, Total Carb 13g, Fiber 0g, Sugars 1g, Protein 5g, Calc 2%, Vitamin A 2%, Vitamin C 0%, Iron 0%