Entrees
Mini Shepherd’s Pies
Makes 6 individual servings
Mini Shepherd’s Pies
Makes 6 individual servings
This miniature take on a classic is almost too cute to eat. A perfect way to use up those leftover mashed potatoes.
Nutritional information per individual serving: Calories 246 (43% from fat)
carb. 25g
pro. 11g
fat 12g
sat. fat 12g chol. 36mg
sod. 346mg
calc. 16mg
fiber 2g
carb. 25g
pro. 11g
fat 12g
sat. fat 12g chol. 36mg
sod. 346mg
calc. 16mg
fiber 2g
Ingredients
- 1 refrigerated pie crust (store bought)
- ½ pound lean ground beef or lamb
- 1 carrot, diced
- 1 stalk celery, diced
- ½ small onion, diced
- 1 garlic clove, finely chopped
- 2 to 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon unbleached, all-purpose flour
- 1 cup beef stock
- 2 to 3dashes Worcestershire sauce
- 1 teaspoon tomato paste
- Kosher salt and ground white pepper totaste
- ½ cup frozen peas, thawed
- 1½ cups prepared mashed potatoes
- Chopped parsley for garnish
Preparation
- Unroll the refrigerated pie crust and, using a 4-inch round or cookie cutter, cut out 6 circles of dough. Press the circles of dough into the bottoms and up the sides of a greased, 6-cup muffin tin.
- Line muffin cups with parchment liners and fill each with a handful of pie weights or dried beans.
- Place the prepared muffin pan on the Baking/Drip Pan and place into the lower position. Bake the crust for 10 to 12 minutes at 350°F, until edges and bottoms are golden. Set aside to cool.
- Meanwhile, cook ground beef in a medium, nonstick skilletover medium-high heat, about 5 minutes. Add carrot, celery, onion, garlic, thyme sprigs and bay leaf to the skillet, and continue to cook over medium heat until vegetables are sweated and tender, about 8 to 10 minutes.
- Sprinkle flour over mixture and cook, stirring constantly for 1 to 2 minutes. Stir in stock, Worcestershire and tomato paste. Cook mixture over low heat, stirring frequently, until thick and bubbling, about 5 to 8 minutes.
- Remove thyme sprigs and bay leaf. Season with salt and white pepper. Stir in thawed peas and reserve.
- Divide the meat mixture among the 6 baked crusts and top with ¼ cup of mashed potatoes. Return to the lower position and bake for 5 to 8 minutes at 350°F, until mashed potatoes are golden and filling is bubbling.
- Carefully remove mini shepherd’s pies from the muffin pan. Garnish with chopped parsley. Serve warm.
