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
    786
  • Email
    710
  • Facebook
    63

Mini Shepherd's Pot Pies

(6)
  6 reviews
  • 40 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 12 servings
  • Pinterest
    786
  • Facebook
    63
  • Save
    2K
  • Email
    710
  • Print
    27K

These tasty little pot pies are made with family friendly ingredients. They can be made ahead and frozen, then reheated when it is convenient.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
lb lean (at least 80%) ground beef
1
small onion, chopped
4
teaspoons all-purpose flour
3/4
cup Progresso™ beef flavored broth (from 32-oz carton)
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups frozen mixed vegetables
1
package (24 oz) refrigerated mashed potatoes (about 3 cups)

Steps

  • 1 Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches diameter. Using 4-inch round cutter, cut 6 rounds from each crust.
  • 2 Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  • 3 Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture.
  • 4 Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
  • 5 To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 10 minutes longer or until instant-read thermometer inserted in center reads 165°F.
  • 1 Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches diameter. Using 4-inch round cutter, cut 6 rounds from each crust.
  • 2 Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  • 3 Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture.
  • 4 Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
  • 5 To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 10 minutes longer or until instant-read thermometer inserted in center reads 165°F.

Expert Tips

Make your own mashed potatoes using instant mashed potatoes.

If you don’t have a 4-inch round cutter, find a small plate you can cut around using a small knife.

Sprinkle with chopped parsley after baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pot Pie
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
530mg
22%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved