Description
These Mini Shepherd’s Pies are a delightful twist on the classic comfort food, featuring a savory ground beef and vegetable filling nestled in golden crescent roll cups and topped with creamy mashed potatoes. Perfectly portioned for appetizers or a fun dinner, they offer a satisfying combination of flavors and textures with a beautiful golden crust and a fluffy potato topping.
Ingredients
Scale
For the Filling
- ½ pound lean ground beef
- 1 teaspoon garlic powder
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ cup mixed frozen vegetables
- Salt & pepper, to taste
For the Crust and Topping
- 1 can refrigerated crescent rolls
- 2 tubs (32 oz each) premade mashed potatoes
For Garnish
- Chopped parsley (optional)
Instructions
- Preheat and Prepare Muffin Tin: Heat the oven to 375°F (190°C). Spray a standard 12-cup muffin tin with cooking spray to prevent sticking and set aside.
- Cook the Ground Beef: Heat a skillet over medium heat. Add the lean ground beef and brown it thoroughly, breaking it up as it cooks.
- Add Seasonings and Vegetables: Once the beef is browned, stir in garlic powder, ketchup, Worcestershire sauce, and the frozen mixed vegetables. Cook until the vegetables are heated through and the mixture is well combined. Season with salt and pepper to taste.
- Prepare Crescents: Unroll the refrigerated crescent rolls. Using a 3-inch biscuit cutter, cut out 12 circles from the dough.
- Line Muffin Cups: Place one dough circle into each muffin cup, pressing the dough up the sides to form a cup shape.
- Fill the Cups: Spoon 1 to 2 tablespoons of the ground beef and vegetable mixture into each crescent dough cup.
- Top with Mashed Potatoes: Add a scoop of mashed potatoes—about 1/3 cup—on top of the beef mixture in each cup. Alternatively, pipe the mashed potatoes onto the filling using a piping bag fitted with a large tip for a decorative finish.
- Bake: Place the muffin tin in the preheated oven and bake for 15 minutes or until the crescent dough is golden brown and cooked through.
- Cool and Garnish: Allow the mini pies to cool slightly before removing them from the muffin tin. Garnish with chopped parsley if desired and serve warm.
Notes
- These Mini Shepherd’s Pies have a beautiful golden bottom crust, a delicious savory filling, and a lovely pillow of potato over the top.
- Using premade mashed potatoes and crescent rolls saves time and makes this a quick and simple recipe.
- Feel free to substitute mixed vegetables with fresh diced carrots, peas, and corn for a fresher taste.
- For a prettier presentation, use a piping bag to top the pies with mashed potatoes in a decorative swirl.
- Make sure the muffin tin is well greased to facilitate easy removal of the pies after baking.
Nutrition
- Serving Size: 1 mini shepherd's pie
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 12 mg
