Mini Shepherd’s Pot Pies Recipe

• portionen: 12 servings
• aktive zeit: 15 minutes
• gesamtzeit: 55 minutes

Zutaten

1 package refrigerated pie crust (2 x 9 inch pie crusts)

½ lb. lean ground beef

1 oz onion soup mix

1 tablespoon all purpose flour

¾ cup beef broth

1 cup frozen vegetables (corn, peas and carrot blend)

1 package Bob Evans Classic Mashed Potatoes

Anweisungen

Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.

Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.

Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.

Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm. Enjoy!

Nährwertangaben

• Portionsgröße: 12 mini pies
• Kalorien: 104 kcal
• Gesamtfett: 5 g
• Gesättigtes Fett: 2 g
• Cholesterin: 12 mg
• Natrium: 140 mg
• Gesamtkohlenhydrate: 10 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 6 g