Mini Shepherd's Pot Pies

Mini Shepherd's Pot Pies are a delightful twist on the classic shepherd's pie, perfect for family meals or entertaining. These individual-sized pies feature flaky pie crusts filled with seasoned ground beef, mixed vegetables, and topped with creamy mashed potatoes and cheddar cheese. Easy to prepare and irresistibly comforting, they’re a crowd-pleaser that pairs well with a fresh salad or steamed vegetables.

INGREDIENTS

• Pie crusts: 2 refrigerated 9-inch pie crusts, for forming the base and structure of the mini pies.
• Ground beef: 1 lb, browned and seasoned, for a hearty filling.
• Yellow onion: 1/4 cup, diced, to add sweetness and depth to the filling.
• Garlic: 1/2 tsp minced, for aromatic flavor.
• Frozen mixed vegetables: 1 cup, for added texture and color.
• Beef bouillon cube: 1, to enhance the savory flavor of the filling.
• Worcestershire sauce: 1 tbsp, for a rich, umami boost.
• Tomato paste: 1 tsp (optional), for a touch of sweetness and depth.
• Pepper: To taste, for seasoning the filling.
• Cheddar cheese: 1/2 cup shredded, for a cheesy topping.
• Mashed potatoes: 2 cups, homemade or instant, for a creamy layer on top.

INSTRUCTIONS

Step 1:

Prepare mashed potatoes and set them aside to cool slightly.

Step 2:

In a skillet, brown the ground beef over medium-high heat. Drain excess fat and set aside.

Step 3:

In the same skillet, sauté diced onions and minced garlic until translucent. Add frozen mixed vegetables and crumble in the beef bouillon cube. Cook until the vegetables are softened.

Step 4:

Stir in the cooked beef, Worcestershire sauce, tomato paste (if using), and pepper. Simmer the mixture for 15 minutes over medium heat.

Step 5:

Preheat your oven to 350°F. Roll out the pie crusts to a 12-inch diameter. Cut six 4-inch rounds from each crust.

Step 6:

Press the rounds into a muffin pan to form crust cups. Bake for 7-10 minutes, or until lightly browned. Remove and let cool slightly.

Step 7:

Fill each crust cup with the beef mixture. Sprinkle cheddar cheese over the filling and top with mashed potatoes, smoothing with a fork for texture.

Step 8:

Bake the pies at 350°F for 30 minutes, or until the crusts are golden brown and the potatoes are slightly browned. For extra browning, broil at 450°F for 5 minutes.

Step 9:

Let the pies cool for 10 minutes. Use a knife to gently remove them from the muffin pan. Serve warm and enjoy!

Serving and Storage Tips

• Serve the mini pies with a fresh green salad or steamed vegetables for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Helpful Notes

• For added flavor, sprinkle paprika or parsley on top of the mashed potatoes before baking.
• Customize the filling with ground turkey or lamb for a twist on the traditional recipe.

Tips from Well-Known Chefs

• Use high-quality beef bouillon or stock for a rich, flavorful filling.
• Ensure the mashed potatoes are smooth and creamy for easy spreading and an even golden-brown finish.

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