We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    2K
  • Print
    27K
  • Pinterest
    794
  • Email
    710
  • Facebook
    103

Mini Shepherd's Pot Pies

(6)
  6 reviews
  • 30 min prep time
  • 55 min total time
  • 9 ingredients
  • 12 servings
  • Pinterest
    794
  • Facebook
    103
  • Save
    2K
  • Email
    710
  • Print
    27K

Mini shepherd's pies are sure to be a new family favorite recipe! Use purchased or leftover mashed potatoes for a quick and easy meal.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
cups Green Giant™ Steamers™ frozen mixed vegetables
1
tablespoon butter
1/2
medium yellow onion, chopped
1/2
lb lean (at least 80%) ground beef
1/3
cup beef broth
1/4
teaspoon salt
1/8
teaspoon pepper
1
bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)

Steps

  • 1 Heat oven to 400°F.
  • 2 Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
  • 3 In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
  • 4 In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and 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°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.
  • 1 Heat oven to 400°F.
  • 2 Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
  • 3 In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
  • 4 In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and 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°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Expert Tips

Use leftover chopped cooked veggies in place of the frozen veggies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pot Pie
Calories
460
Calories from Fat
230
% Daily Value
Total Fat
26g
39%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
810mg
34%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
9%
Sugars
0g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved