Miniature Shepherd's Pies |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 48 |
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These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead. Ingredients:
1/2 pound ground beef |
1/3 cup finely chopped onion |
1/4 cup finely chopped celery |
3 tablespoons finely chopped carrot |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
2/3 cup beef broth |
1/3 cup frozen petite peas |
2 packages (17.3 ounces each) frozen puff pastry, thawed |
3 cups mashed potatoes |
Directions:
1. In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
2. Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
3. Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400° for 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.
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