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Mini Shepherd's Pot Pies

Mini Shepherd's Pot Pies
  • Prep 40 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 12
Traditional shepherd’s pie gets a mini makeover in this easy muffin tin recipe. The best part? You can prepare these pies ahead of time and freeze for a later date—perfect to stash away for busy weeknights when you need to get dinner on the table fast.
Updated February 13, 2018
Make With
Make With
Progresso Broth

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (1/2 cup)
  • 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.

  • 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 Facts

Serving Size: 1 Pot Pie
Calories
240
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
530mg
22%
Potassium
170mg
5%
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.
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