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Miniature Shepherd’s Pies


  • 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


  • 1. 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.
  • 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 13-16 minutes or until heated through and potatoes are lightly browned. 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.


Average Rating: 5
  • PZsiray
    Dec 31, 1969

    Great for grandchildren's little hands!

  • GzNKz4evr
    Mar 9, 2012

    Fabulous! Family requested 2nd time this week. Made as a casserole instead with doubled recipe. Substituted ground turkey for beef, chicken broth for beef broth, and vegetable medley for chopped carrots. Yum! Will definitely make again!

  • erinhow15
    Jan 15, 2012

    I made these for a party and they were a big hit!

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