Mini Shepherd’s Pot Pies Recipe is a fun and tasty twist on the classic dish, yet still jam-packed with all the comforting flavors that you know and love.
I’m thrilled to have partnered with Bob Evans Grocery again this month for this crazy easy recipe. I’m in love with their creamy Original Mashed Potatoes and how they make my evenings easier (read: less dishes) and how they are perfect for semi-homemade recipes such as this one.
You’re probably familiar with the flavors of shepherd’s pie because you’ve seen this delicious recipe from a while back.
This humble dish is made with ground beef, some frozen veggies and a delicious beef gravy that are traditionally topped with mashed potatoes. I thought it would be fun to tuck all that goodness into some flakey pie crust and bake until golden brown.
You guys… it’s a game changer!
I’ve boosted the flavor of the ground beef by adding in some onion soup which helped to create a robust gravy.
Use a 3 inch round circle cookie cutter (or something similar in size like a cup or small bowl) to cut out circles of a refrigerated pie crust. Press them into a muffin tin and then let them partially bake while you cook up the beef mixture.
Once you’ve filled the par-baked pie crusts with the beef mixture, just top with a couple tablespoons of Bob Evans Original Mashed Potatoes.
If you’re feeling extra fancy, try adding a tablespoon of cheddar cheese between the beef and taters.
While the pie crust gets extra flakey, the mashed potatoes lightly brown and the whole dinner comes together.
These Mini Shepherd’s Pot Pies were simply delicious. I ate two, which was a perfect portion for me, plus I paired it with a side salad.
You’re going to love this fun twist on the classic comfort dish!
Disclaimer: This post is in partnership with Bob Evans Grocery. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.
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