Fall Foodie: Mini Shepherd’s Pot Pies

Good Morning and Happy Friday, everyone! We made it to the end of another week!

This coming weekend- kicking off when I leave work a little later on this afternoon- is sure to be a busy one. I’ve got to make an appearance at local horror movie convention tonight, possibly swing by a midnight screening of ‘IT’ (the Tim Curry version!) in the middle of the woods- yes, really- and prepare for a weekend in the city with friends when we all get together for our bride-to-be-BFF’s bachelorette party before she ties the knot in a few weeks!

But before I start racing around and more than likely tripping over myself- I wanted to share a pretty great recipe I found via PUREWOW earlier this week. If you’re a meat and potatoes type of person- this may be right up your alley, but if you’re a meat and potatoes AND mini versions of food enthusiast- then you’re going to love this and want to whip a batch of these up immediately!

WHAT YOU’LL NEED:

  • 1 package refrigerated piecrust (2 x 9″ inch pie crusts)
  • ½ lb. lean ground beef
  • 1 (1 oz.) envelope onion soup mix
  • 1 tablespoon all purpose flour
  • ¾ cup beef broth
  • 1 cup frozen vegetables (corn, peas and carrot blend)
  • 1 package Bob Evans Classic Mashed Potatoes

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
  2. Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
  3. Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
  4. Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.

If I had to make one criticism for these otherwise delicious pies- it’s that you may want to consider going a little easy with the onion soup mix. One full package left these pies tasting very strongly. It wasn’t terrible by any means, since I do like onion- but it may not be for everyone and if you’re serving these to guests- you’re going to want to be sensitive to their taste buds.

That aside, I loved these pies! They were warm, flavorful and filling- the perfect treat to end a rainy, brisk Autumn day. I can’t wait to make more!

But for now, I’ve got to get some work done and then hit the ground running come 4:30 PM. Here’s wishing you all a wonderful and safe weekend. I’ll be back on Monday!

xx

– Ashley –

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s