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
Featured In: 26 Muffin Cup Recipes
- 1/2 pound ground beef
- 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
- Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 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 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.
Originally published as Miniature Shepherd's Pies in Taste of Home December/January 2012, p31
Reviews for Miniature Shepherd's Pies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 26, 2013
"Great for grandchildren's little hands!"
Reviewed Jan. 15, 2012
"I made these for a party and they were a big hit!"