Best Mini Shepherds Pies Recipe By Tasty Recipes

MINI SHEPHERD'S PIES

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.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

MINI SHEPHERD'S PIES

Steps:

• PREPARING THE PIE FILLING: Heat a large non-stick pan; add the onion, garlic, leek, mushrooms and minced lamb/ground lamb and cook until the lamb is browned; drain any excess juices from the pan; stir in the tomato paste (or dried Australian Bush Tomatoes) diced tomatoes lemon juice and pine nuts, if using; season with pepper and salt; bring to the boil; boil, uncovered, for 5 minutes, or until the sauce has thickened; transfer to a large bowl; cover and refrigerate until cold.
• PREPARING AND FILLING THE PASTRY CASES: Using an 8cm-wide/3 inch cutter cut out 9 rounds from each pastry sheet - 45 rounds in all; place the rounds on a flat surface and flatten slightten slighten slighly with a rolling pin; place the rounds about 3cm /11/4 inches apart, on oven trays lined with baking paper; spoon 1 tablespoon of the lamb mixture in the centre of each round, leaving a 1cm/1/2 inch pastry edge; fold up the edges of the pastry, overlapping the folds tightly to secure the filling.
• PREHEAT THE OVEN to 200°C/400°F/6 gas mark.
• MAKING AND ADDING THE POTATO TOPPING: Combine all the ingredients in a large bowl; spoon the potato topping into a large piping bag fitted with a 1 cm/1/2 inch fluted nozzle; pipe small rosettes on top of each pastry round to partially cover the mince filling; drizzle the potato and pastry with the melted butter.
• COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot oven (200°C/400°F/6 gas mark) for about 20 minutes, or until the pastry is golden brown.
• SERVING THE MINI SHEPHERD PIES: Garnish the pies with fresh chives and serve hot.
• NOTES: If you have any filling left over, save it for making a toasted sandwich. If you have made these Shepherd's Pies ahead, reheat them in a hot oven for 15 minutes before serving them. The dicarded coarse leaves from the leek and any excess tomato juice can be saved for making Recipe #135453.

BEST SHEPHERD'S PIE

Steps:

• Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

MINI SHEPHERD'S PIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
• With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
• In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
• Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
• Add flour and stir to combine.
• Add the tomato paste and broth while whisking.
• Add the peas and corn and cook until hot, about 5 minutes.
• In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
• Sprinkle with cheese, as desired.
• Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
• Enjoy!