I adore the bite-sized and handhelds! Thanks to Pinterest I found this incredibly easy Mini Shepherd’s Pot Pies by Pilsbury. What’s better than pie crust stuffed with meat, veggies and topped with mashed potatoes anyways?
Refrigerated Pie Crust
Small Onion, chopped
Frozen Mixed Veggies
Refrigerated Mashed Potatoes
On a lightly floured surface, roll out your pie crust. I place my flour on plastic wrap to avoid floured counters!
Cut into 4 inch circles and place floured-side down into ungreased muffin tin.
Bake for 9-11 minutes or until lightly browned. Cook ground beef and onion in a skillet until browned. Added in flour and mix until blended. Pour in your beef broth then add in the frozen veggies. Spoon about 1/4 cup into pie crusts.
Top with mashed potatoes and bake for 20-25 minutes. Serve once cooled.
Despite a minor setback, this recipe turned out delicious! My first set back was I cut the pie crust to small. The pieces barely fit the bottom of the tins. So I had to take excess crust and mold them up to the top of the tin. The recipe usually makes 12 but I was only able to make about 9 of them.
Everything in this recipe was fairly simple to put together. I paced myself and focused on one step at a time. The prep time seemed about equal to the cook time. We will be making this recipe again except next time I want to make a gravy to put on top. That seemed to be the only missing ingredient. But otherwise, look how excited and goofy my husband is?
We had a lot of leftover meat. I also happened to have a container of sweet potatoes and an extra pie crust so we re-made this with the sweet potatoes. It was just as delicious! If you have little ones at home this recipe is perfect for a weeknight. Make the mixture in advanced and all you have to do is prep your crust and bake. Wah-la! Dinner is served.