Mini Shepherd's Pot Pies

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.

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  • prep time 30 min
  • total time 55 min
  • ingredients 9
  • servings 12
 

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)

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pot Pie
Calories
460
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
810mg
810%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
  Sugars
0g
0%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.