Today’s post continues our countdown to St. Patrick’s Day in Savannah with my recipe for mini shepherd’s pies! Creamy, cheesy delights, the pie crust makes a delicious vehicle for these hearty handhelds. Meat and potatoes, what’s not to love?
Mini Shepherd’s Pies make the perfect big bite for a hearty picnic snack. Cheesy and creamy, they’re filled with the traditional shepherd’s pie round-up: ground beef, peas and corn.
For a super festive St. Patrick’s Day celebration, pack these in a picnic with my Chicken Salad Cabbage Cups and a pitcher of Irish mojitos! Prefer Shepherd’s Pie to feed a crowd? Make my Parmesan Shepherd’s Pie in a cast iron skillet.
Warm with a flaky crust, these mini shepherd’s pies are Some Kinda Good!
Some Kinda Good Mini Shepherd’s Pies
1 pound lean ground beef
Medium onion, diced
2 cloves garlic, minced
Salt and Pepper to taste
1 Tbs Herbs de Provence
1 tsp red pepper flakes
1/2 bag of frozen green peas
1/2 bag frozen corn
2 Tbs Flour
3/4 cup beef broth
2 refrigerated pie crusts, such as Pillsbury
Mashed Potatoes
1 Cup Sharp Cheddar Cheese, grated
Preheat oven to 350 degrees. Grease a 12-cup muffin tin. Allow pie crusts to come to room temperature on the counter top per package instructions. Roll pie crusts out slightly, to 12 inches in diameter. Using a 4-inch round glass or biscuit cutter, cut 6 rounds per pie crust. Shape rounds into muffin tins, pressing up the sides. Bake for 8 – 9 minutes until golden brown. Set aside.
In a large saute pan over medium-high heat, cook ground beef and onion until browned. Add garlic and stir. Season well with salt, pepper, Herbs de Provence and red pepper flakes. Add frozen peas and corn straight from the bag, stirring until well combined. Let cook 3-4 minutes. Add flour, stirring well to coat meat mixture. Cook for 2 -3 minutes. Add beef broth, bringing to a boil. Meat mixture will thicken as it cooks. After mixture has thickened, remove from heat.
Fill each muffin cup with a few tablespoons of the meat mixture. Top with mashed potatoes, followed by a pinch of cheddar cheese. Bake for 25 minutes until cheese is melted and potatoes begin to brown. Let cool for at least 15 minutes before transferring to a 9 x 13 casserole dish. To maintain heat, tote to picnic in an insulated 9 x 13 casserole dish carrier, such as Pyrex.
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Rebekah F. Lingenfelser
Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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