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Mini Shepards Pot Pies Recipe

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This recipe for Mini Shepards Pot Pies is from The LaMora Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package refrigerated pie crusts
½ pound ground beef
1 oz. onion soup mix
1 T flour
¾ cup beef broth
1 cup frozen mixed veggies

Mashed potatoes (homemade or store-bought)
Directions:
Directions:
1. Preheat oven to 375ºF. Unroll both piecrusts and use a 3" circle cookie cutter to cut out 12 circles. Line each cup of a 12-cavity muffin tin with pie dough and bake for 8-9 minutes or until lightly browned.

2. Brown the ground beef in a skillet over medium-high heat until cooked and crumbled. Stir in the soup mix and 1T flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet, and then add the veggies. Continue cooking and stirring for an additional 2-3 minutes until the liquid has thickened and the veggies are heated through.

3. Scoop ¼ cup of the meat mixture into the piecrusts and then top with 2 T of potatoes.

4. Bake for 20-25 minutes until the pie crusts are golden brown.

 

 

 

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