These miniature Shepherd’s Pies are fantastic! they are so small and really very light. So much so that you might just assume that there are no calories . . . but there are a few! This recipe makes 4 dozen and when I did my test run with them I only made 1/2 of the recipe . . . 2 dozen. I only got to eat 3 of the 24 . . . the other 21 mysteriously vanished as in with my husband Pat!
We made these at my March cooking class and they were a great hit! their easy and fun to make and make for a super appetizer!
Let’s get started!
MINIATURE SHEPHERD’S PIES
PREP: 40 MINUTES
OVEN TEMP: 400 DEGREES
YIELD: 4 DOZEN
- 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 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
- 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.
- Unfold puff pastry. Using a floured 1 ¼ inch 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.
- Fill each with 1 ½ teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400 degrees for 13 – 16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield 4 Dozen.
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