Mini Shepherd’s Pies
2-3 Large Potatoes
1/4 Cup Cream
3/4 Pound Lean Ground Beef
1 Teaspoon Steak Seasoning
1 Tablespoon Ketchup
1 Teaspoon Worcestershire Sauce
1/2 Cup Frozen Vegetables (peas, carrots, or mixed)
12 Slices Martin’s Old-Fashioned Real Butter Bread
Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).
While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and steak seasoning and cook until browned, occasionally using a spoon or spatula to break up the meat. Drain the fat from the beef, if necessary.
Add ketchup, Worcestershire sauce and frozen vegetables to skillet and cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
Place one slice of Butter Bread in each muffin cup, gently pressing into bottom and sides of cup. Bake 5 minutes or until bread is lightly toasted.
Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.
Fill each toast cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potatoes.
Bake 10 minutes until bread is golden brown and potatoes are golden on top. Cool 5 minutes before serving.
Recipe adapted from: www.tablespoon.com