Cozy up on the couch this winter with these mini shepherd’s pies

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This winter cozy up with some hearty shepherd's pie muffins! Try these mini versions of this home cooked favorite in this episode of Best Bites!

Ingredients

  • 1/2 pound ground beef
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 3 tablespoons finely chopped carrot
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2/3 cup beef broth
  • 1/3 cup frozen petite peas
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 3 cups mashed potatoes

Directions

  1. Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, pepper and nutmeg until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
  2. Unfold puff pastry, flour the working surface. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
  3. Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Press the fork into the potatoes to create a pattern. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.

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