Mini Shepherds Pot Pie

(Courtesy of Pillsbury)

Ingredients:
1 box refrigerated pie crusts, softened as directed on box
1 1/2 c. frozen mixed vegetables
1 Tbsp. butter
1/2 medium yellow onion, chopped
1/2 lb. lean (at least 80%) ground beef
1/3 c. beef broth
1/4 tsp. salt
1/8 tsp. pepper
1 bag (24 oz.) refrigerated mashed potatoes, heated as directed on bag (about 3 c.)

Directions:
Heat oven to 400 degrees.

Unroll pie crusts.  Roll each crust to 12 inches in diameter.  Using a 4 inch round cutter, cut 6 rounds from each crust.  Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups.  Bake 7-10 minutes or until lightly browned.  Remove from oven.  Reduce heat to 350 degrees.

In a small microwaveable bowl, microwave frozen vegetables and 2 tsp. water tightly covered with plastic wrap on high 3 minutes; set aside.

In an 8 inch nonstick skillet, heat butter over medium heat until melted and hot.  Add onion to skillet; cook, stirring  frequently, until onions are translucent, 3-5 minutes.  Add beef to skillet; cook 5-7 minutes longer, stirring to break up any large pieces; drain.  Add broth, salt and pepper.  Cook 3-5 minutes longer or until mixture is hot and liquid is absorbed.  Stir in vegetables.

Fill each muffin cup with 1/4 c. beef mixture.  Top each pie with about 1/4 c. of the warm mashed potatoes.  Bake at 350 degrees or until crusts are golden brown and mashed potatoes are lightly browned.  Let stand 10 minutes in pan before serving.  Run knife around outside of each pie to loosen before removing.

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