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Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
Shepherd’s pie is lot like chicken pot pie, but with beef and mashed potatoes. In fact, mashed potatoes serve as the crisp, delicious topping to this yummy dish. This mini version is great for serving as an appetizer at a party — or to kids who prefer to eat with their hands.
1/2 pound ground beef
1/3 cup finely chopped onion
1/4 cup finely chopped celery
3 tablespoons finely chopped carrots
1 1/2 teaspoons 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, cooked
Preheat oven to 400° F.
In a large skillet, cook the beef, onion, celery and carrots over medium heat until the beef is no longer pink. Then, drain the fat from the pan.
Stir in the flour, thyme, salt, pepper and nutmeg until blended. Then, gradually add the broth to the pan. Bring it to a boil and stir for two minutes or until the sauce is thickened. Stir in the peas and let them heat up. Then, remove the pan from heat and set aside.
Flour a work surface and unfold the puff pastry. Using a floured 2 1/4-inch round cookie cutter, cut 12 circles from each sheet. (Save the scraps for another use, if you’d like).
Press the circles of dough into the cups of an ungreased miniature muffin pan, so the bottoms and sides are covered in dough.
Fill each cup of dough with 1 1/2 teaspoons of the beef mixture.
Top or pipe each filled cup with 1 tablespoon of mashed potatoes. Press the fork into the potatoes to create a pattern.
Bake mini shepherd’s pie muffins for 13 to 16 minutes, or until heated through and potatoes are lightly browned. Serve warm.
If you like this comforting recipe, try making these red wine-braised short ribs.
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