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Little Shepherd's Pies

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“Using bread slices as a crust, these little pies are quick to make and just right for kid-sized meals. You can use leftover mashed potatoes and veggies to make this a really thrifty meal. Feel free to spice them up to suit your tastes.”
READY IN:
30mins
SERVES:
3
YIELD:
6 pies
UNITS:
US

Ingredients Nutrition

  • 6 slices bread
  • cooking spray
  • 12 lb lean ground beef
  • 1 cup frozen mixed vegetables, thawed & drained or 1 cup canned mixed vegetables, drained
  • 1 garlic clove, minced
  • 12 teaspoon steak seasoning (or spice or herbs of choice)
  • 12 cup tomato sauce
  • 1 12 cups mashed potatoes (fresh made, leftover or made from instant)
  • 1 12 teaspoons chopped fresh dill (or 1/2 teaspoon dried dillweed)
  • 12 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°F
  2. Lightly spray 6 large custard cups or oven-safe bowls with cooking spray.
  3. Place a bread slice in each bowl, lightly pressing the bread down into the cup. Lightly spray tops of bread.
  4. Place custard cups on a baking sheet and bake, uncovered, for 8 to 10 minutes, or until bread is toasted. Place baking sheet on a cooling rack; reserve.
  5. Cook ground beef in a large skillet over medium-high heat for 8 to 10 minutes, or until no longer pink in the center, stirring occasionally.
  6. Stir in mixed vegetables, garlic, and steak seasoning, and cook for 3 to 4 minutes, or until mixture is warmed through, stirring occasionally. Stir in tomato sauce and remove from heat.
  7. Spoon meat mixture into the reserved prepared bread cups.
  8. In a medium bowl stir together the mashed potatoes and fresh dill.
  9. Spoon potatoes over the meat mixture, sprinkle a small amount of cheese over each potato mound, and bake for 20 to 25 minutes, or until mixture is warmed through and cheese is melted.

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