Mini Cottage Pies
All the deliciousness of a cottage pie but in a mini version and ready to eat in just 20 minutes. Mini Cottage Pies are the perfect weeknight dinner.
Servings: 12 mini pies
Equipment
- 12 cup muffin tin
Ingredients
- 1 (8oz) pkg crescent roll sheet
- 1 lb ground beef or lamb, pork, turkey, chicken
- ½ cup frozen mixed vegetables (peas, carrots…)
- ½ cup beef broth
- 1 tbsp ketchup
- 2 tsp worchestershire
- ½ tsp salt and pepper
- 1 tsp garlic powder
- ½ tsp mustard powder
- 3-4 cups mashed potatoes homemade or refrigerated
Instructions
- Preheat oven to 375°F
- In a large pan, over medium heat, add the ground beef and cook until no longer pink. Drain if necessary.
- Add in the vegetables, beef broth, seasonings, worchestershire sauce and ketchup and mix together until well combined. Continue cooking until the vegetables are tender, about 5 more minutes.
- Spray a 12 cup muffin tin with nonstick spray, oil, or butter.
- Roll out the crescent dough sheet and cut into 12 equal squares. If using the crescent dough triangles, pinch the seams together and roll into a large rectangle before cutting into 12 squares.
- Place a square of crescent dough into each muffin tin. Add about 2 tablespoons of meat filling to each muffin. Using an ice cream scoop or a piping bag, add about 1/4 cup of mashed potatoes on top of the meat filling.
- Bake for 15 minutes until the potatoes and crescent dough are golden brown.
Notes
This makes 12 mini cottage pies; double the recipe to make 24 mini pies.
Refrigerate leftovers in an air tight container. Bake at 375 for 5 minutes or until warmed through.
To freeze: Cook the ground beef mixture. Assemble the mini pies and freeze completely. (before baking.) Transfer frozen pies to a freezer bag or freezer safe container. To bake: Heat oven to 375°F. Remove desired number of frozen pies from bag, and place in sprayed muffin cups. Bake 25-30 minutes.
