Party-Sized Shepherd's Pies
Miniature pies, sweet or savory, are ideal party nibbles. I knew the ever-popular shepherd's pie would be perfect scaled down. I've also made the pies with ground lamb and a teaspoon of dried rosemary.—Suzanne Banfield, BASKING RIDGE, New Jersey
Prep: 40 min. Bake: 15 min.
2/3 cup hot water
3/4 teaspoon Taste of Home - Great Flavors Mushroom Stock Concentrate
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
1/3 cup frozen petite peas
2 packages (17.3 ounces each) frozen puff pastry, thawed
3 cups mashed potatoes
Preheat oven to 400°. To make broth, in a 1-cup liquid measuring cup, whisk hot water and mushroom stock concentrate until blended. 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, nutmeg and pepper 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.
Unfold puff pastry. 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.
Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.