Try these savory, poppable mini shepherd’s pies for appetizer night

Ellie Conley
·2-min read

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Shepherd’s pie is lot like chicken pot pie, but with beef and mashed potatoes. In fact, mashed potatoes serve as the crisp, delicious topping to this yummy dish. This mini version is great for serving as an appetizer at a party — or to kids who prefer to eat with their hands.

Ingredients

Tools

Instructions

  1. Preheat oven to 400° F.

  2. In a large skillet, cook the beef, onion, celery and carrots over medium heat until the beef is no longer pink. Then, drain the fat from the pan.

  3. Stir in the flour, thyme, salt, pepper and nutmeg until blended. Then, gradually add the broth to the pan. Bring it to a boil and stir for two minutes or until the sauce is thickened. Stir in the peas and let them heat up. Then, remove the pan from heat and set aside.

  4. Flour a work surface and unfold the puff pastry. Using a floured 2 1/4-inch round cookie cutter, cut 12 circles from each sheet. (Save the scraps for another use, if you’d like).

  5. Press the circles of dough into the cups of an ungreased miniature muffin pan, so the bottoms and sides are covered in dough.

  6. Fill each cup of dough with 1 1/2 teaspoons of the beef mixture.

  7. Top or pipe each filled cup with 1 tablespoon of mashed potatoes. Press the fork into the potatoes to create a pattern.

  8. Bake mini shepherd’s pie muffins for 13 to 16 minutes, or until heated through and potatoes are lightly browned. Serve warm.

If you like this comforting recipe, try making these red wine-braised short ribs.

More from In The Know:

These red-wine braised short ribs are fall-off-the-bone tender

Make this honey-mustard lemon salmon on the grill

Make oven-baked chicken fingers with honey mustard dipping sauce

How to make pulled pork sandwiches in a slow cooker

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