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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

  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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. 

  4. 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.

  5. 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.

  6. 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.