Mini Shepherd's Pot Pies
Ingredients
1 pkg. refrigerated pie crust, 2"x9"
1/2 lb. lean ground beef
1 oz. onion soup mix
1 T. all-purpose flour
3/4 c. beef broth
1 c. frozen vegetables
1 pkg. Bob Evans Classic Mashed Potatoes
Instructions
Preheat oven to 375° F. Unroll both pie crusts and use a 3" circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie douh, and bake for 8 to 9 minutes or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour, and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet, and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop 1/4 coup of the meat mixture into the pie crusts; then top each mini-pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
Continue baking for an additional 20-25 minutes until the pie crusts are golden-brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes, if desired. Run a butter knife around the edge of the mini-pies to gently remove, and serve warm. Enjoy!