We are doing everything we can to ship out your order in a timely manner. However, due to factors out of our control including extended shipping carrier delays and limitations, we are unable to provide accurate dates of arrival. We apologize for any inconvenience.
Enjoy free shipping on Cuisinart.com!

Mini Shepherd’s Pies

Cuisinart original

This miniature take on a classic is almost too cute to eat. A perfect way to use up those leftover mashed potatoes.

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

to 3  sprigs fresh thyme

1         bay leaf

1         tablespoon unbleached, all-purpose flour

1            cup beef stock

to 3  dashes Worcestershire sauce

1         teaspoon tomato paste

Kosher salt and ground white pepper to  taste

½        cup frozen peas, thawed

1½       cups prepared mashed potatoes

Chopped parsley for garnish


Nutritional information

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

 

Instructions

1. 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.

2. Meanwhile, cook ground beef in a medium, nonstick skillet  over 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.

3. 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.

4. Carefully remove mini shepherd’s pies from the muffin pan. Garnish with chopped parsley. Serve warm.