RecipeCastle

The Mini Shepherd's Pot Pies My Kids Beg For — Cozy, Easy Dinners

The Mini Shepherd's Pot Pies My Kids Beg For — Cozy, Easy Dinners
Prep
40 min
Cook
25 min
Total
65 min
Serves
12
Calories
240 kcal
Protein
5.00 g
Carbs
31.00 g
Fat
2.00 g

Ingredients

  • 1 boxrefrigerated Pillsbury™ Pie Crusts ((14.1 oz, 2 Count))
  • 1/2 lbground beef ((at least 80% lean))
  • 1 smallonion ((chopped))
  • 4 teaspoonsall-purpose flour
  • 3/4 cupProgresso™ Classic Beef Broth ((from 32-oz carton))
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper
  • 1 1/2 cupsfrozen mixed vegetables
  • 1 packagerefrigerated mashed potatoes ((24 oz, about 3 cups))

Instructions

  1. 1

    Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12-inch diameter. Using 4-inch round cutter, cut 6 rounds from each crust.

  2. 2

    Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.

  3. 3

    Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt, and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables.

  4. 4

    Fill each muffin cup with about 1/4 cup beef mixture. Top each with slightly less than 2 tablespoons potatoes.

  5. 5

    Bake 20 to 25 minutes or until potatoes are lightly browned.