Herbs de Provence olive oil ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Vegetables ·
Vinoso Vinegar ·
Mini Shepherd's Pie
Mini Shepherd's Pie
10 minutes
40 minutes
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided, plus more for greasing
- 2 tablespoons all-purpose flour, plus more for work surface
- 2 lb. sheets refrigerated pie crust
- 1 large onion, chopped
- 2 carrots, peeled, chopped
- 2 garlic cloves, minced
- 1 tablespoon Fustini's Vinoso wine vinegar
- 1 lb. ground beef
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup beef broth
- 1 1/2 cups prepared mashed potatoes
- chopped fresh parsley, for garnish
Directions
- Preheat oven to 375 degrees F. Grease a muffin tin with olive oil. Lightly flour a work surface and roll out pie crust. Using a glass or round dough cutter, cut pie crust into rounds for the muffin tin. Make the rounds large enough to go most of the way up the cup as they shrink a little while baking. (5-6" diameter for standard muffin tin) Place pie crust into each well and press down gently. Bake until lightly golden, 6-8 minutes. Heat broiler.
- In a large skillet over medium heat, 1 tablespoon of olive oil. Add onion, carrots and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
- Stir in frozen peas, corn and cook until warmed through, 3 minutes more. Move mixture to one side of the skillet and add remaining olive oil to the empty side. Add flour and whisk until combined and golden, 1 minute, then add vinegar and broth while still whisking.
- Combine mixtures in the pan and cook until thickened. Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes. Broil until golden 5 minutes. Garnish with parsley and serve.
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