Shepherd's Pot Pies (Print Version)
# Ingredients:
01 -
2 refrigerated 9-inch pie crusts.
02 -
1 lb ground beef.
03 -
1/4 cup yellow onion, diced.
04 -
1/2 tsp garlic, minced.
05 -
1 cup frozen mixed vegetables.
06 -
1 beef bouillon cube.
07 -
1 tbsp Worcestershire sauce.
08 -
1 tsp tomato paste (optional).
09 -
Pepper to taste.
10 -
1/2 cup shredded cheddar cheese.
11 -
2 cups mashed potatoes (homemade or instant).
# Instructions:
01 -
Prepare mashed potatoes and set aside.
02 -
Brown ground beef in a skillet over medium-high heat. Drain excess fat and set beef aside.
03 -
In the same skillet, sauté diced onions and minced garlic until translucent.
04 -
Add frozen mixed vegetables and crumble in the bouillon cube. Cook until vegetables are softened.
05 -
Stir in the cooked beef, Worcestershire sauce, tomato paste (if using), and pepper. Simmer the mixture for 15 minutes over medium heat.
06 -
Preheat oven to 350°F.
07 -
Roll out pie crusts to a 12-inch diameter. Cut six 4-inch rounds from each crust.
08 -
Press the rounds into a muffin pan to form crust cups. Bake for 7-10 minutes until lightly browned. Remove and cool.
09 -
Fill each crust cup with the beef mixture, sprinkle cheddar cheese over the filling, and top with mashed potatoes. Smooth the potatoes with a fork for texture.
10 -
Bake the assembled pies at 350°F for 30 minutes, or until the crusts are golden brown and the potatoes are slightly browned.
11 -
Optional: Broil the pies at 450°F for 5 minutes for extra browning on the potatoes.
12 -
Let the pies cool for 10 minutes. Use a knife to gently remove them from the muffin pan. Serve warm.
# Notes:
01 -
Mini Shepherd's Pot Pies are a creative and delicious twist on the classic shepherd's pie. They feature flaky pie crusts, savory beef, mixed vegetables, creamy mashed potatoes, and a hint of cheddar cheese.
02 -
Perfect for dinner parties, family meals, or meal prep, these individual pies are both comforting and easy to serve.