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Mini Shepherd's Pie Bites

Course Appetizer
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3/4 lb Potatoes peeled and cut into 1-inch pieces
  • 2 tbsp Butter
  • 1/4 cup Milk
  • 1 tbsp Olive Oil
  • 1 cup Frozen Peas and Carrots thawed
  • 1 cup Onion diced
  • 1 clove Garlic minced
  • 1 lb Ground Beef
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Rosemary
  • 1 tbsp Flour
  • 3 tbsp Tomato Paste
  • 1 tsp Worcestershire Paste
  • 1/4 cup Water
  • Salt and Pepper to taste
  • 2 Refrigerated Pie Crusts

Instructions

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to boil over high heat. Add potatoes and cook until tender, about 13 minutes. Drain and mash with butter and milk.
  • Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic and sauté for 2-3 minutes. Add ground beef and cook, stirring to crumble, until browned. 
  • Stir in thyme, rosemary, oregano, flour tomato paste, Worcestershire sauce and water. Cook for one minute. Stir in peas and carrots and cook for 2-3 minutes.
  • Roll out pie crust. Using a 1/3 cup measuring cup, cut circles of dough out of pie crust. Press into wells of mini muffin pan. Fill with beef mixture.
  • Bake Shepherd's pie bites in preheated oven for 15 minutes or until crust is lightly golden. Remove from oven and pipe mashed potatoes on top. Return to oven for 2 minutes.