Ingredients
Method
- Heat your oven to 375°F. Unroll the softened pie crusts on a lightly floured surface. Use a rolling pin to press or roll each crust until it reaches a 12-inch diameter. Using a 4-inch round cutter (or a large jar lid), cut 6 rounds from each crust for a total of 12 rounds.1 box refrigerated Pillsbury™ Pie Crusts (2 Count)
- Gently press the dough rounds, floured-side-down, into the bottoms and up the sides of 12 ungreased regular-size muffin cups. Bake for 9 to 11 minutes or until the edges are just lightly browned.
- While the crusts bake, place the ground beef and chopped onion in a 12-inch nonstick skillet. Cook over medium-high heat for about 5 minutes, stirring frequently to break up the meat, until the beef is thoroughly cooked. Drain any excess grease.0.5 lb ground beef, 1 small onion
- Stir the flour into the beef mixture until well blended. Gradually add the beef broth, salt, and pepper. Continue to cook for about 2 minutes, stirring constantly, until the mixture has thickened.4 teaspoons all-purpose flour, 0.75 cup Progresso™ Classic Beef Broth, 0.5 teaspoon salt, 0.125 teaspoon pepper
- Stir the frozen mixed vegetables into the beef mixture and remove from heat.1.5 cups frozen mixed vegetables
- Fill each pre-baked muffin cup with approximately 1/4 cup of the beef mixture. Top each cup with slightly less than 2 tablespoons of the refrigerated mashed potatoes.1 package refrigerated mashed potatoes
- Place the muffin tin back in the oven and bake for 20 to 25 minutes. The pies are done when the mashed potato topping is lightly browned and the filling is bubbly.
Notes
Ensure your pie crust is at room temperature before rolling to prevent cracking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
