Mini Shepherd's Pie Recipe
- Ingredients:
- 1 ready made pie crust
- 2 TBSP Olive Oil
- 1 Onion, Chopped
- 1 Cup Carrot, Chopped
- 1 TSP Minced Garlic
- 1 TSP Pepper
- 1 LB Ground Beef
- 4 TBSP All Purpose Flour
- 1 Cup Beef Stock
- 1 TSP Worcestershire Sauce
- 1 TSP Rosemary
- 1 TSP Thyme
- 1 6 OZ Can Tomato Paste
- 2 Cups Leftover Mashed Potatoes (8 cups if you want to make an additional full pie with leftover filling)
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- Preheat oven to 375 degrees
- Line muffin tins with pie crust
- Bake muffin pie crusts for 5-6 minutes
- Using an oven safe pan or skillet, set to medium high heat
- Add Olive Oil
- Add onion and carrot
- Cook for 3.5 minutes
- Add Garlic
- Cook 1 minute
- Add Salt & Pepper
- Add Ground Beef
- Cook for 4 minutes or until meat is browned
- Add flour
- Cook 2 minutes
- Add 2 TBSP Stock, Worcestershire, Rosemary and Thyme
- Scrap the brown bits off the skillet / pan
- Add Tomato Paste and stir to combine
- Cook for 10 minutes
- Add corn, peas and 2 TBSP Stock
- Cook 4 minutes
- Scoop filling into pre-cooked pie crusts in muffin tins
- Cover with pre-made mashed potatoes, 1 - 1.5 spoonful per muffin
- Cover any leftover filling in skillet with mashed potatoes to make a larger pie as well
- Broil muffins for 7 minutes
- Broil skillet pie for 8 to 10 minutes
Recipe by Mr. B Cooks at https://mrbcooks.com/mini-shepherds-pie-recipe/
3.5.3240