You’re probably familiar with the flavors of shepherd’s pie because you’ve seen this scrumptious recipe from a while again.
This humble dish is made with ground pork, some frozen greens and a delicious pork gravy which might be historically topped with mashed potatoes. I idea it would be amusing to tuck all that goodness into some flakey pie crust and bake till golden brown.
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INGREDIENTS
- ½ lb. lean ground beef
- 1 (1oz) envelope onion soup mix
- ¾ cup beef broth
- 1 tablespoon all purpose flour
- 1 package Bob Evans Classic Mashed Potatoes
- 1 package refrigerated piecrust (2 x 9 inch pie crusts)
- 1 cup frozen vegetables (corn, peas and carrot blend)
INSTRUCTIONS
- Preheat oven to 375 stages F. Unroll each piecrusts and use a three” circle cookie cutter (or small round bowl) to reduce out 12 circles (re-roll scraps of dough to get remaining circles). Line every cup of a 12-hollow space muffin tin with the pie dough and bake for 8 to 9 mins, or until lightly browned.
- meanwhile, brown the ground pork in a skillet over medium heat till cooked and crumbled. Stir within the onion soup mix and 1 tablespoon of flour and prepare dinner for 1 minute. Pour inside the beef broth, scraping any browned bits from the bottom of the skillet after which add in the frozen vegetable blend. maintain cooking and stirring for a further 2 to three minutes until the liquid has thickened and the veggies are in general heated through.
- Scoop ¼ cup of the beef combination into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans traditional Mashed Potatoes.
- continue baking for an additional 20 to 25 mins, till the piecrusts are golden brown. turn on the top broiler for the ultimate 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife round the brink of the mini pies to softly put off and serve heat. revel in!
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