Best Mini Pot Roast Shepherds Pie Tarts Recipes

MINI SHEPHERD'S PIES

Mini Shepherd's Pies image

These savory little pies may be made with simple convenience items, but I'm just as confident serving them to drop-in company as I am to my husband and three boys. -Ellen Osborne, Clarksville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1-1/4 cups water
3 ounces cream cheese, cubed
3 tablespoons butter
1-1/4 cups mashed potato flakes
2 tubes (6 ounces each) small refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Steps:

Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar. , In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes., Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips. , Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

Nutrition Facts : Calories 612 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1094mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein.

MINI POT ROAST SHEPHERD'S PIE TARTS

Mini Pot Roast Shepherd's Pie Tarts image

We are always wondering what to do with extra pot roast and this a perfect use for it. Serve these the next day and everyone will gobble them up. They are really tasty and so cute!

Provided by Jennifer Darden @tipsyculinaryqueen

Categories Beef

Number Of Ingredients 12

Ingredients

1 - 9 - inch Pillsbury pie crust (roll out kind)
3/4 cup(s) of juice from pot roast or 1 cup of gravy if you made that from your roast drippings
1/4 cup(s) water and 3 tablespoons of cornstarch (you may not need to thicken the base of your sauce with gravy. you just don't want it to be juicy because it will make the crust soggy)
1/2 tablespoon(s) butter
3/4 cup(s) roast, shredded or cut small
3/4 cup(s) carrots and onions, cut small (I used the leftovers that I cooked with the roast)
3/4 cup(s) frozen peas (I used fresh may peas that I had frozen but store bought will be fine)
1/2 teaspoon(s) dried marjoram
1/2 teaspoon(s) dried sage
- salt and pepper, to taste
1 cup(s) mashed potatoes
5 tablespoon(s) spring onions (the green parts only)

Steps:

Heat oven to 350 degrees.
Spray 12 regular sized muffin cups with baking spray. Rub with a paper towel to remove access.
Smooth pie crust out and cut into 12 4-inch circles using a cookie or biscuit cutter. I used a glass jar. You need them to be larger than the muffin cups because the crust will shrink some in the oven.
Gently poke crust a few times with a fork. Bake for 12 to 14 minutes or until lightly browned.
While crust is baking, heat gravy over medium heat. Thicken with cornstarch and water, if necessary. Add butter. This lends a nice glistening finish to the sauce.
Stir roast, vegetables, and herbs in and heat through until peas are cooked. Season to taste.
Partially heat the leftover potatoes in the microwave. You just want to soften them and give them a head start. Then they will heat the rest of the way in the oven.
Divide mixture between the 12 muffin cups. Top with mashed potatoes and bake at 350 for about 15 minutes until everything is heated through.
Then turn the oven to broil for a couple of minutes to brown the peaks of the potatoes. Watch carefully as they will burn quickly. Garnish with green onions and serve immediately.