These days I’ve been gambling with pre-made pie crusts. in case you recognize me well sufficient, you already know i will’t bake in any respect. In reality, this whole weblog name centers around this sad lack of skills of mine. however these days, I’ve been courageous and attempted out the wonder that may be a pre-made pie crust. It’s cheap, it’s smooth, it’s a cheat however it tastes so gooood.


And since I don’t bake, i have by no means had a reason to apply baking associated stuff. the first time I used a muffin pan in my existence changed into a month in the past once I made hash brown egg nests. Yeah, it become a little bit of an unconventional manner to use muffin pans however good day, it labored and it became yummy. And today i found a second motive to use them.

Behold the humble mini Shepherd’s pot pie. a couple weeks ago I published skillet shepherd’s pie, a no fuss version to playing consolation meals. As I stated there, if there’s something I realize the way to do, it’s the way to make a very good shepherd’s pie. So once I saw a recipe for mini shepherd’s pot pies from Pillsbury, armed with my current classes of gambling with pie crusts, I made them. I made them suitable. you know how shepherd’s pie tastes extraordinary with the aid of itself? upload some flaky crumbly pie crust and it’s just mmmmmm scrumptious. It’s some thing i can easily say is terrific. I haven't any problem singing from the mountain tops on how great it's miles.



  • 2 9″ refrigerated pie crusts
  • 1 lb. ground beef
  • 1/4 yellow onion, diced
  • 1/2 teaspoon garlic, minced
  • 1 cup frozen mixed vegetables
  • 1 beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon tomato paste (optional)
  • Pepper to taste
  • 1/2 cup cheddar cheese, shredded
  • 2 cups mashed potatoes (homemade or instant)


  1. Prepare mashed potatoes and set aside
  2. Over medium high warmth, brown red meat until completely cooked. Drain off any excess fat. get rid of and set apart
  3. Saute onions and garlic till translucent
  4. add combined vegetables, crumble the pork bouillon cube and simmer till veggies are smooth
  5. upload red meat, Worcestershire sauce, tomato paste and season with pepper to flavor. reduce warmth to medium and simmer for 15 mins
  6. in the meantime, unroll the pie crusts and roll each crust to 12″ in diameter. cut six 4″rounds from every crust
  7. Press every spherical on the lowest and facets of a muffin pan and bake at 350 levels F for 7-10 mins or until gently browned. get rid of from oven and set aside
  8. Divide beef combination amongst all 12 cups
  9. pinnacle with a few cheddar cheese and finish with mashed potatoes
  10. Bake at 350 stages F for 30 minutes or until crusts are golden brown and mashed potatoes have browned
  11. Broil at 450 levels F for five minutes if had to brown the potatoes some more
  12. allow it stand for 10 minutes and get rid of by way of running a knife outdoor each pie
  13. Dish and serve warm

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