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
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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Heidery J Losch
[email protected]These pies were a bit bland. I think I'll add some more herbs and spices to the filling next time.
Tam Tad
[email protected]These pies were a bit too salty for my taste. I think I'll reduce the amount of salt I add to the filling next time.
Ramika Ido
[email protected]I'm not a big fan of shepherd's pie, but I tried this recipe and was pleasantly surprised. The lamb filling was tender and flavorful, and the mashed potato topping was creamy and cheesy. I'll definitely be making these again.
Qomorudeen Ismail
[email protected]I made these pies in a muffin tin, and they turned out so cute! They're the perfect size for an individual serving, and they're also great for parties.
Minahil Micky
[email protected]These pies are a great way to use up leftover mashed potatoes. I always have mashed potatoes leftover from Thanksgiving and Christmas, and these pies are the perfect way to use them up.
Tayla Tobin
[email protected]I added a bit of chopped carrot and celery to the filling, and it gave the pies a nice extra crunch. I also used a mixture of cheddar and mozzarella cheese for the topping, which gave it a gooey, flavorful texture.
Abdiwadud Adan
[email protected]I'm a vegetarian, so I made these pies with lentils instead of beef. They turned out great! The lentils were hearty and flavorful, and the pies were just as satisfying as the traditional version.
Masoom Shahzada
[email protected]These pies are the perfect comfort food. They're warm, hearty, and filling. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to eat.
Mvuyo Mgaba
[email protected]I made these pies for a potluck, and they were a huge success. Everyone loved them! The pies were easy to make, and they looked really impressive when I brought them to the party.
Alonna 2021
[email protected]These pies were a bit time-consuming to make, but they were worth the effort. The lamb filling was tender and flavorful, and the mashed potato topping was creamy and cheesy. I served these pies with a side of gravy, and they were a hit with my guests
djangosback
[email protected]I'm not a huge fan of shepherd's pie, but I decided to give this recipe a try since it looked so easy. I'm glad I did! The pies were delicious, with a crispy potato topping and a flavorful filling. I'll definitely be making these again.
Taylor Smith
[email protected]These miniature shepherd's pies were an absolute delight! The filling was rich and flavorful, with the perfect balance of beef, vegetables, and herbs. The mashed potato topping was creamy and fluffy, and it browned beautifully in the oven. I served t