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Mini Shepherd's Pot Pies Recipe

Mini Shepherd's Pot Pies
Source: life made delicious



  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/2 lb (250 g) lean ground beef
  • 1 small onion, chopped
  • 4 teaspoons all-purpose flour
  • 3/4 cup beef flavoured broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups frozen mixed vegetables
  • 3 cups mashed potatoes
12 servings


  • Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches diameter. Using 4-inch round cutter, cut 6 rounds from each crust.
  • Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  • Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture.
  • Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
  • To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 10 minutes longer or until instant-read thermometer inserted in centre reads 165°F.



A recipe from life made delicious

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