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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Using bread slices as a crust, these little pies are quick to make and just right for kid-sized meals. You can use leftover mashed potatoes and veggies to make this a really thrifty meal. Feel free to spice them up to suit your tastes. Ingredients:
6 slices bread |
cooking spray |
1/2 lb lean ground beef |
1 cup frozen mixed vegetables, thawed & drained or 1 cup canned mixed vegetables, drained |
1 garlic clove, minced |
1/2 teaspoon steak seasoning (or spice or herbs of choice) |
1/2 cup tomato sauce |
1 1/2 cups mashed potatoes (fresh made, leftover or made from instant) |
1 1/2 teaspoons chopped fresh dill (or 1/2 teaspoon dried dillweed) |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350°F
2. Lightly spray 6 large custard cups or oven-safe bowls with cooking spray.
3. Place a bread slice in each bowl, lightly pressing the bread down into the cup. Lightly spray tops of bread.
4. Place custard cups on a baking sheet and bake, uncovered, for 8 to 10 minutes, or until bread is toasted. Place baking sheet on a cooling rack; reserve.
5. Cook ground beef in a large skillet over medium-high heat for 8 to 10 minutes, or until no longer pink in the center, stirring occasionally.
6. Stir in mixed vegetables, garlic, and steak seasoning, and cook for 3 to 4 minutes, or until mixture is warmed through, stirring occasionally. Stir in tomato sauce and remove from heat.
7. Spoon meat mixture into the reserved prepared bread cups.
8. In a medium bowl stir together the mashed potatoes and fresh dill.
9. Spoon potatoes over the meat mixture, sprinkle a small amount of cheese over each potato mound, and bake for 20 to 25 minutes, or until mixture is warmed through and cheese is melted.
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