Mini Shepherd’s Pies

Ingredients

2

whole large potatoes, plus cream for mashing

1/2

lb lean ground beef

1

teaspoon steak seasoning

1

tablespoon organic tomato ketchup

1

teaspoon Worcestershire sauce

1/3

cup frozen vegetables (peas, carrots or mixed)

1

can (8 oz)  refrigerated Crescent Dough Sheet

Steps

• 1

  Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
• 2

  Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).
• 3

  While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and steak seasoning and cook until browned, occasionally using a spoon to break up the meat.
• 4

  Add ketchup, Worcestershire sauce and frozen vegetables to skillet and cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
• 5

  Unroll crescent dough on lightly floured work surface. Press dough into a 12x9-inch rectangle, and cut into 12 evenly sized squares. Place one square of dough in each muffin cup, gently pressing dough into bottom and up sides of cup.
• 6

  Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.
• 7

  Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato.
• 8

  Bake 15-20 minutes until dough is golden brown. Cool 5 minutes before serving.