Ingredients:
1 Box refrigerated pie crusts, softened as directed on box
1 1/2 cups frozen mixed vegetables
1 tablespoon butter
1/2 medium onion, chopped
500g ground beef
1/3 cup beef stock
1/4 teaspoon salt
1/8 teaspoon pepper
680g mashed potatoe
Preparation Method:
1. Heat oven to 200°C
2. Unroll pie crusts. Roll each crust to 30cmin diameter. Using 10cm 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 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 170°C.
3. In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
4. In a frying pan, heat butter over medium heat until melted and hot. Add onion to pan; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to pan; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add stock, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
5. Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 170°C 25 to 30 minutes 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
Recipe Source: Pillsbury.com
Serve with a delicious easy green salad.
