{make} Mini Shepherd’s Pies!


Lately J & I have been using our Wednesday date nights to cook in…this is probably a combination of a) a lot of planning, b) it’s cheaper, and c) we’re both homebodies at heart.  It’s just as refreshing to us to spend the night one cooking for the other and learning new skills as we do so!  A couple weeks ago, J has been in the land of pasta the last couple weeks.  He’s ventured into the realm of linguine (we need to work on this recipe) and Applebee’s 3 Cheese Chicken Penne (J has mastered this one).   This week I’m sharing new recipe I tried last week.. Mini Shepherd’s Pies! (I don’t know why but “Mini Shepherd’s Pies” just feels like it needs an “!” after it.)  This is definitely a recipe we would make again.  There are quite a few little steps, but they sure were tasty.  These would be great for something like, oh, I don’t know, a Super Bowl party (or any party where apps are being served).

– 1 box pillsbury pie crusts
– 1 1/2 cups Green Giants Steamers frozen mixed veggies
– 1 tablespoon butter
– 1/2 medium yellow onion, chopped
– 1/2 lb ground beef
– 1/3 cup beef broth
– 1/4 tsp salt
– 1/8 tsp pepper
1 bag refrigerated mashed potatoes yeah right, we don’t use that shiz around here. real potatoes – enough for about 3 cups or so.

1. Heat over to 400 degrees.  Unroll pie crusts and using 4 inch round cutter, cut 6 rounds from each crust.  Firmly press into ungreased regular size muffin tin.  Bake 7 to 10 minutes or until lightly browned.
2. Microwave frozen veggies in small bowl according to package.
3. In skillet, heat butter over medium heat until melted and hot.  Add onion to skillet and cook, stirring frequently until translucent.  Add beef to skillet and cook until cooked through.  Drain.  Add broth, salt, and pepper.  Cook until broth is absorbed.  Add veggies.
4. In the meanwhile you should be boiling the peeled and cut potatoes and mashing when done.
5. Fill muffin cups with 1/4 cup beef mixture.   Add mashed potatoes on top.  Turn over down to 350 degrees and bake mini pies 25 to 30 minutes, or until taters are lightly browned.
6. Stuff your boca!

Suggestions: Like I mentioned, we always use real mashed potatoes so that adds some extra steps/time.  You’d want to start those right away.  The other thing we’d do differently next time is that we’d season the beef a bit more, just because we like flavor.  And the last suggestion I’d have is on the veggies: you could use your own fresh veggie mixture in summer OR next time I think I would just use one veggie – corn.  But that’s all personal preference! Recipe found here.

Enjoy! Happy Making!


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