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Mini Shepherd's Pie Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • Ingredients:
  • 1 ready made pie crust
  • 2 TBSP Olive Oil
  • 1 Onion Chopped
  • 1 Cup Carrot Chopped
  • 1 TSP Minced Garlic
TSP Kosher Salt
  • 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
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Corn

Method
 

Crusts:
  1. Preheat oven to 375 degrees
  2. Line muffin tins with pie crust
  3. Bake muffin pie crusts for 5-6 minutes
Filling:
  1. Using an oven safe pan or skillet, set to medium high heat
  2. Add Olive Oil
  3. Add onion and carrot
  4. Cook for 3.5 minutes
  5. Add Garlic
  6. Cook 1 minute
  7. Add Salt & Pepper
  8. Add Ground Beef
  9. Cook for 4 minutes or until meat is browned
  10. Add flour
  11. Cook 2 minutes
  12. Add 2 TBSP Stock, Worcestershire, Rosemary and Thyme
  13. Scrap the brown bits off the skillet / pan
  14. Add Tomato Paste and stir to combine
  15. Cook for 10 minutes
  16. Add corn, peas and 2 TBSP Stock
  17. Cook 4 minutes
Pies:
  1. Scoop filling into pre-cooked pie crusts in muffin tins
  2. Cover with pre-made mashed potatoes, 1 - 1.5 spoonful per muffin
  3. Cover any leftover filling in skillet with mashed potatoes to make a larger pie as well
  4. Broil muffins for 7 minutes
  5. Broil skillet pie for 8 to 10 minutes