Sunday, March 30, 2014

Mini Shepherd's Pot Pies

1 box Pillsbury refrigerated pie crusts, softened
1 1/2 cups frozen mixed vegetables
1 tbsp butter
1/2 yellow onion, chopped
1/2 lb lean ground beef
1/3 cup beef broth
1/4 tsp salt
1/8 tsp pepper
Refrigerated mashed potatoes (heat as directed)

  1. Heat oven to 400.
  2. Unroll pie crusts. Using a round cutter, cut 6 circles from each crust. Firmly press each round in bottom of muffin pan. Bake 7-10 minutes or until lightly browned. Remove from oven and reduce heat to 350.
  3. In a small microwavable bowl, microwave frozen vegetables and 2 tsp water. Set aside.
  4. In a nonstick skillet, heat butter over medium heat until melted. Add onion to skillet; cook until onions are translucent (about 5 minutes). Add beef to skillet; cook about 6 minutes longer. Drain. Add broth, salt, and pepper. Cook 3 to 5 minutes longer or until the liquid is absorbed. Stir in vegetables.
  5. Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350 for 25 to 30 minutes. 

No comments:

Post a Comment