Food Made Fresh: Have fun making your favorite casseroles into miniatures

Shephard's pie is both warming and comforting. Yet, it reminds me of spring, at the same time. Maybe because I often think to make it around Saint Partrick's Day and Easter.

I recently discovered that rather than making it like a casserole, my family likes the mini versions just as much, if not more. The pre-portioned mini pies are just right when feeding a crowd, very easy to serve.

The ingredients are humble, and very easy to come by. The added pastry in the bottom makes this mini practically portable enough to be eaten without a fork, if serving for a party food. They are simply put together in standard size muffin tins.

This recipe makes 18 little pies so there is plenty to go around. And the leftovers are absolutely perfect to tuck away in small containers in the fridge to send for school or work lunches.

Join the mini craze and have fun making any of your favorite casseroles into miniatures with help of your cupcake pans. Mini Shephard’s Pies are packed with a savory meat filling. But as I make many of my meals plant-based, I also make them with a mushroom filling, replacing the ground beef.

Enjoy food made fresh!

Mini Shephard's Pies

4 pounds Russet potatoes, peeled and cubed

4 tablespoons butter

1 cup milk

1 pound ground beef (or 1-pound button mushrooms, trimmed and chopped)

2 large carrots, peeled and finely chopped

1 large onion, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons Worcestershire sauce or liquid aminos

1 cup frozen green peas

1 box (2-sheets) prepared puff pastry, thawed (such as Pepperidge Farm)

18 parsley leaves

1 teaspoon salt, divided (if using)

1 teaspoon ground black pepper, divided

Nonstick cooking spray

Place cubes of potatoes in a large saucepan. Cover with water and cook over medium heat for 15 to 20 minutes until fork-tender. Drain, then add butter and milk, along with 1/2 teaspoon salt, if desired, and 1/2 teaspoon black pepper. Mash with a potato masher or use an electric mixer to blend until smooth and creamy.

Heat a nonstick skillet over medium heat, (or spritz a regular skillet with nonstick cooking spray). Add ground beef, (or mushrooms) and cook over medium heat until meat is cooked through, about 5 to 6 minutes, separating with a spatula while cooking (or until mushrooms are lightly browned). Remove from skillet and set aside in a bowl.

Add carrots, onion, and garlic to skillet and cook over medium heat for 5 to 6 minutes until carrots are tender and onion is translucent.

Add ground beef, (or mushrooms) back to the skillet, and stir to combine with the vegetable mixture. Stir in Worcestershire sauce or liquid aminos. Add peas and stir to combine, continuing to cook over medium heat for about 1 minute. Add remaining salt, (if using) and black pepper. Note: If using liquid aminos you may omit salt in this step.

Preheat oven to 400 degrees F.

Remove thawed puff pastry dough from packaging. Roll each piece out a bit with a rolling pin to smooth the creases. Cut each sheet into 9 equal pieces.

Place 1 portion of pastry dough into the bottom of 18 muffin tin cups. Spoon a portion of the cooked mixture into each cup over the pastry. Top each one with an equal portion of the mashed potatoes.

Bake in preheated oven for 20 to 25 minutes until pastry is done, and potatoes begin to brown, (additional butter can be added to the top surface of the potatoes, if desired). Place a parsley leaf onto each mini pie. Let cool slightly. Loosen each one from the muffin tin with a butter knife. Scoop out with a spoon. Make 18 mini pies.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Have fun making your favorite casseroles into miniatures