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Miniature Shepherd S Pies Exps Tocaj23 47154 P2 Md 01 20 6b

Miniature Shepherd’s Pies

TOTAL TIME: Prep: 40 min. Bake: 15 min. YIELD: 4 dozen.
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

Ingredients

  • 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

Directions

  • 1. Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink and vegetables are tender, 5-7 minutes, breaking up into crumbles. Drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. Stir in peas; heat through. Set aside.
  • 2. 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.
  • 3. Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake until heated through and potatoes are lightly browned, 13-16 minutes. Serve warm.

Nutrition Facts

1 appetizer: 86 calories, 4g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 2g protein.

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