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Miniature Shepherd's Pies

Miniature Shepherd's Pies
These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead. —Suzanne Banfield, Basking Ridge, New Jersey
48 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 3 tablespoons finely chopped carrot
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2/3 cup beef broth
  • 1/3 cup frozen petite peas
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 3 cups mashed potatoes

Directions

  • In a large skillet, cook the beef, onion, celery and carrot over
  • medium heat until beef is no longer pink; drain. Stir in the flour,
  • thyme, salt, nutmeg and pepper until blended; gradually add the
  • broth. Bring to a boil; cook and stir for 2 minutes or until sauce
  • is thickened. Stir in peas; heat through. Set aside.
  • Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12
  • circles from each sheet (save scraps for another use.) Press circles
  • onto the bottoms and up the sides of ungreased miniature muffin
  • cups.
  • Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1
© Taste of Home 2013

2 of 2

Miniature Shepherd's Pies (continued)

Directions (continued)

  • tablespoon mashed potatoes. Bake at 400° for 13-16 minutes or
  • until heated through and potatoes are lightly browned. Serve warm.
  • Yield: 4 dozen.
Nutrition Facts: 1 appetizer equals 86 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 112 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013