Wednesday, March 25, 2015

Shepherd's Pie baked in a Muffin Tin

I dedicated an entire post to Muffin Tin recipes. I have a Cookbook of Muffin Tin recipes. Baking Savory dishes in a Muffin Tin is easy and convenient for a family gathering or a party.

This one is adapted from a Pillsbury recipe.

Shepherd's Pie baked in a Muffin Tin.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 12 Cup regular sized Muffin Tin, un greased.

A  4" round Cookie Cutter

1 box of Pillsbury refrigerated Pie crust, thawed.
1 1/2 C Green Giant Steamers frozen mixed vegetables
1 TBS Butter
1/2 medium onion, diced
2 TBS Vegetable Oil ( if you use a Vegetarian Meatless Ground)
1/2 pound of ground beef, I use a Vegetarian Meatless Ground from Yves or Helen's Kitchen Organic Meatless Italian Sausage
1/3 C Beef Broth, Vegetarian No Beef Savory Broth or Vegetable Broth
1/4 tsp Salt
1/8 tsp Pepper
3 C of Mashed Potatoes. (homemade, a bag of refrigerated mashed potatoes or made from a box of dried mashed potatoes.

Unroll the thawed crust.
Roll each one to 12" in diameter.
Cut 6 rounds from each crust.
Tuck 1 round into each cup.
Bake for 7 - 10 minutes.
Remove the pan and set aside.

Reduce the oven temperature to 350 degrees.

In a small microwave safe glass bowl:
Heat the vegetables, covered with plastic wrap, in  a microwave for 3 minutes. Set aside.

In a large skillet on medium heat:
Add butter and heat until melted.
Saute Onion for 3 - 5 minutes.

Add Beef and cook for an additional 5 - 7 minutes. (if using Vegetarian Meatless Ground, add the Vegetable Oil)

Cook an additional 3 - 5 minutes.

Add the Vegetables and stir well.

Fill each crust with 1/4 C of the Beef and Vegetable mixture.
Add 1/4 C of Potatoes to each cup.

Bake for 30 minutes. The potatoes should be golden brown.
Remove the pan to a rack and cool for 10 minutes before serving.

Peace in the Kitchen!

No comments:

Post a Comment