Mini Shepherd’s Pot Pies

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I was looking through Pillsbury.com and found this recipe. I have three young growing men in the house and my hubby who is very hungry when he gets home from being on the road all day.

30 min prep                55 minute total time              12 servings                  Gluten free option

Ingredients

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 1 1/2 cups  organic frozen mixed vegetables
  • 1 tablespoon of butter
  • 1  organic leek chopped up
  • 1 pound of organic lean ground beef
  • 1/3 cup of organic cup of beef broth
  • 1/4 teaspoon of salt
  • Pepper to taste
  • left over mashed potatoes or refrigerated pre made mashed potatoes

STEP 1

Preheat oven to 400 F.IMG_0548

Unroll the pie crusts. Roll each crust to 12 inches in diameter. I used a 4 – inch round cutter. Firmly press each round pie crust into the bottom of each 12 ungreased regular size muffin cups. Bake 7 – 10 minutes or until lightly browned. Remove from oven and reduce oven to 350 F.

STEP 2

I love my cast iron frying pan and use it daily; it’s been completely seasoned with love. I prefer leeks over onion and they add flavour to any dish. Brown the ground beef and when no longer pink add the beef broth and frozen veggies. Let the meat and veggies simmer in the beef broth. Mmmmm I can smell the goodness cooking.

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STEP 3

Fill each muffin cup with 1/4 cup the beef mixture. Top each pie with 1/4 cup of scrumptious warm mashed potatoes. Bake at 350 F  for 25 to 30 minutes or until crusts and mashed potatoes are lightly browned. Let it stand for 10 minutes in pan before serving.

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I also did a gluten-free version that proved to be just as delicious. Most grocery stores offer a gluten free-crust that can easily be substituted into the recipe. For extra love and tenderness add gravy  The meal is complete with a side salad of choice.

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