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DIY Mini Shepherd’s Pot Pies Recipe

DIY Mini Shepherd’s Pot Pies Recipe

These Mini Shepherd’s Pies are sure to become a new family favorite recipe! Use purchased or leftover mashed potatoes for a quick and easy meal. You can buy Pillsbury’s refrigerated pie crusts directly, or make your own dough, change the filling to your favorite mix, and bake for a quick meal service for busy or lazy days.

how:

  1. Heat oven to 400°F.
  2. Unfold the pie crust. Roll out each crust to a 12-inch diameter. Using a 4-inch round knife, cut 6 circles from each crust. Firmly press the bottoms and tops of 12 ungreased regular-size muffin cups. Bake for 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
  3. Combine microwaved frozen vegetables and 2 teaspoons water in a small bowl, cover tightly with plastic wrap, and heat on high for 3 minutes; set aside.
  4. In an 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook 3 to 5 minutes, stirring frequently, until onion is translucent. Add beef to skillet; cook 5 to 7 minutes more, stirring to break up large chunks; drain. Add broth, salt and pepper. Cook for another 3 to 5 minutes or until the mixture is hot and the liquid is absorbed. Stir in vegetables.
  5. Fill each muffin cup with 1/4 cup beef mixture. Top each patty with about 1/4 cup of warm mashed potatoes. Bake at 350°F for 25 to 30 minutes, or until the crust is golden and the mashed potatoes are light brown. Let rest in pan for 10 minutes before serving. Run a knife around the outside of each pie to loosen it before removing.

Check out the full recipe via the link:

Mini Shepherd’s Pot Pies

You might also like these Personalized Chicken and Cheese Mini Pies, perfect for family dinners or gatherings for any occasion. They are baked in muffin trays, which makes the whole cooking process easy. It can even be fried in oil for a tastier taste.

DIY Chicken and Cheese Mini Pies

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