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Mini Shepherd’s Pot Pies Recipe
12 servings
분량15 minutes
활동 시간55 minutes
총 시간재료
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
방향
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!
영양 정보
1회 제공량
12 mini pies
칼로리
104 kcal
지방 전체
5 g
포화 지방
2 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
12 mg
나트륨
140 mg
탄수화물 전체
10 g
식이섬유
1 g
총 당류
1 g
단백질
6 g
12 servings
분량15 minutes
활동 시간55 minutes
총 시간