Saturday, January 19, 2013

Mini Shepherd’s Pie



Stuffed. So delicious! I made these with the upcoming Pillsbury contest in mind (doable dinners) until I actually read the rules tonight. Had to be 7 ingredients or less! Oh well…these were so good I had to share. I know they aren't healthy, so I choose to put salad on half of the plate.
Ingredients:

1 Pillsbury® Refrigerated Pie Crust
2 medium potatoes, such as russet, peeled and cubed
2 tablespoons of softened cream cheese
1/2 cup milk
Salt and freshly ground black pepper
1 tablespoon Crisco® 100% Extra Virgin Olive Oil
3/4 pound lean ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 cup beef broth
1 tablespoon Worcestershire,
1/2 cup frozen peas
1/2 cup Colby jack, shredded
1 teaspoon paprika
2 tablespoons chopped fresh parsley leaves

Directions:

Preheat oven to 450 degrees. Roll out a pie crust slightly thinner then it came packaged. Using a biscuit cutter cut 12 discs and press one crust into each cup if a muffin tin. Bake crusts alone for 10 minutes. Remove from heat and set aside.

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine cream cheese and milk and add to the potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 5 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat for 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Using a large spoon fill each cup with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top each mini pie with chopped parsley and serve.

KID TIP: The boys enjoy any opportunity to use a biscuit or cookie cutter.

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