Mini Beef Pot Pies
This recipe takes all the flavors and textures that make a beef pot pie a family fave and made it mini. The snackable, finger food version is less mess and more fun.
Prep Time:
20 min
Cook Time:
25 min
Servings:
7
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Ingredients
- 1 14.1-Ounce Package refrigerated mini pie crusts
- 1 1/2 Pounds ground beef
- 1 Cup onion chopped
- 1 Cloves garlic minced
- 1 Ounce brown gravy mix
- 3/4 Cup chicken broth
- 1 Cup frozen peas
- 1 Cup frozen whole kernel corn
- 1 Cup cheddar cheese shredded
- 24 Ounces Bob Evans Sour Cream & Chives Mashed Potatoes
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Bob Evans Sour Cream & Chives Mashed PotatoesInstructions
- Preheat oven to 425°F.
- Press pie crusts into bottom and up sides of 14 cups of 2 (12-cup) muffin pans. Bake 10 minutes.
- Meanwhile, cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain, and return to skillet.
- Add gravy mix, broth, peas, and corn; bring to a boil, reduce heat, and simmer until mixture is very thick.
- Spoon beef mixture into pastry shells. Sprinkle with cheese. Top with mashed potatoes.
- Return to oven, and bake 12 to 15 minutes or until potatoes are golden brown.
Garnish with fresh chives, if on hand.
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