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RECIPE
11 INGREDIENTS13 STEPS1hr 15min

Mini Shepherd's Pies

4.7
7 Ratings
This recipe was made after a big roast beef and mashed potato dinner. I cooked up plenty so that I could make my Shepherd's Pie with the leftovers.
Mini Shepherd's Pies Recipe | SideChef
This recipe was made after a big roast beef and mashed potato dinner. I cooked up plenty so that I could make my Shepherd's Pie with the leftovers.
Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com
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Estimated Total: Estimated Total:
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Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com
1hr 15min
Total Time
$2.68
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1
Cooked  Beef Chuck , shredded
3 cups
Gravy
1/4 cup
1
Small  White Onion , minced
1/4 cup
2 Tbsp
Distilled White Vinegar
2 cups
or Whole-Wheat Flour
1/2 tsp
1 cup
Vegetable Shortening
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Nutrition Per Serving

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CALORIES
610
FAT
39.7 g
PROTEIN
34.8 g
CARBS
27.3 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
To make the pie crust, mix Milk (1/4 cup) and Distilled White Vinegar (2 Tbsp) . Place in the freezer until it is lightly frothy.
Step 3
Mix together All-Purpose Flour (2 cups) and Salt (1/2 tsp) , then add in Vegetable Shortening (1 cup) .
Step 4
Pour the milk mixture into the flour mixture and stir until all holds together. You may need to add a couple of extra tablespoons of cold water to make all cling together nicely, just add a spoonful at a time until it holds together as you are stirring. Don't knead; you want to mix and handle as little as possible.
Step 5
Roll out crust and cut out circles using a jar or glass as a cutter.
Step 6
Place circles into muffin tins, pressing them in to fit.
Step 7
Prick the bottom of the crusts with a fork.
Step 8
Bake pies shells for 5 minutes, then take out of oven.
Step 9
Mix cooked Beef Chuck (1) with enough Gravy (1 1/2 cups) to make a really moist and soupy mixture. Reserve 1 - 1 1/2 cups for topping each muffin.
Step 10
Put 1-2 tablespoons of shredded beef and gravy mixture in the bottom of each crust.
Step 11
Sprinkle with a teaspoon (or desired amount) each of White Onion (1) , Frozen Green Peas (1/4 cup) , and Frozen Corn (1/4 cup) . Divide the remaining Gravy (1 1/2 cups) evenly over the top, around 1 tablespoon each.
Step 12
Evenly divide the Mashed Potatoes (2 cups) between the cups. If you want to make your potato topper look nice, put the potatoes in a cake decorating bag and use a large tip to pipe onto the muffins. If you do this, make sure to mash your potatoes with an electric mixer, and mix them until they are completely soft; no lumps.
Step 13
Bake at 350 degrees F (180 degrees C) for 30-40 minutes; or until muffins are bubbly and potatoes are lightly brown. Serve warm.
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Nutrition Per Serving
Calories
610
% Daily Value*
Fat
39.7 g
51%
Saturated Fat
13.8 g
69%
Trans Fat
9.0 g
--
Cholesterol
110.6 mg
37%
Carbohydrates
27.3 g
10%
Fiber
2.1 g
8%
Sugars
2.3 g
--
Protein
34.8 g
70%
Sodium
765.8 mg
33%
Vitamin D
0.2 µg
1%
Calcium
61.7 mg
5%
Iron
4.7 mg
26%
Potassium
699.4 mg
15%
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