Bake-Off® Contest 46, 2013
Moorhead, Minnesota

Mini Italian Shepherd’s Pies

Savor these little bites of flaky pastry with a filling of beef topped with a cheesy tater and spinach mix.

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  • prep time 30 min
  • total time 60 min
  • ingredients 7
  • servings 36
 

Ingredients

1
box (9 oz) Green Giant™ frozen chopped spinach
1
lb extra lean (at least 90%) ground beef
1/2
cup finely chopped onion
1
cup marinara sauce
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (24 oz) refrigerated mashed potatoes (about 2 1/2 cups)
2/3
cup grated Parmesan cheese

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LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Squeeze dry with paper towels.
  • 2 In 12-inch nonstick skillet, cook ground beef over medium-high heat 4 to 5 minutes or until no longer pink, stirring to break up large pieces. Stir in onion. Cook 3 to 4 minutes or until tender; drain. Stir in marinara sauce and half of the spinach.
  • 3 Meanwhile, unroll pie crusts. Using 2 1/4-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Press each round in bottom and up side of muffin cup. Spoon rounded tablespoon meat mixture in each cup.
  • 4 Microwave mashed potatoes as directed on package 2 to 3 minutes or until warm. In medium bowl, mix potatoes, remaining spinach, cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Top each cup with rounded tablespoon potato mixture.
  • 5 Bake 20 to 25 minutes or until potatoes are golden brown. Cool in pans 2 minutes. Run knife around edge of cups to loosen. Serve warm.
  • 1 Heat oven to 400°F. Spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Squeeze dry with paper towels.
  • 2 In 12-inch nonstick skillet, cook ground beef over medium-high heat 4 to 5 minutes or until no longer pink, stirring to break up large pieces. Stir in onion. Cook 3 to 4 minutes or until tender; drain. Stir in marinara sauce and half of the spinach.
  • 3 Meanwhile, unroll pie crusts. Using 2 1/4-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Press each round in bottom and up side of muffin cup. Spoon rounded tablespoon meat mixture in each cup.
  • 4 Microwave mashed potatoes as directed on package 2 to 3 minutes or until warm. In medium bowl, mix potatoes, remaining spinach, cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Top each cup with rounded tablespoon potato mixture.
  • 5 Bake 20 to 25 minutes or until potatoes are golden brown. Cool in pans 2 minutes. Run knife around edge of cups to loosen. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
180mg
180%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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