Recipes/ Mini beef pot pies

Mini beef pot pies

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Step 1
Preheat oven to 450°. Lightly flour work surface; unroll crust onto work surface. With rolling pin, roll crust into 12½-inch circle. Invert 4 (10-ounce) ramekins or oven-safe dishes onto crust; with paring knife, cut along rim of each ramekin to make 4 dough rounds. Discard crust scraps.
Step 2
In large nonstick skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to skillet; cook 5 to 7 minutes or until evenly browned, stirring occasionally. Transfer beef to bowl.
Step 3
To same skillet, add mushrooms; cook 5 to?? minutes or until browned. Add broth; stir to scrape browned bits from bottom of skillet. Add vegetables, potato, thyme, tomato paste and beef. Cover; cook 10 to 12 minutes or until potato is tender.
Step 4
With large spoon, transfer ¼ cup liquid from skillet to small bowl; whisk in corn starch. Stir corn starch mixture into skillet with beef mixture.
Step 5
Spray ramekins used for cutting crust with nonstick cooking spray; evenly spoon beef mixture into prepared ramekins. Place 1 dough round over top of each ramekin, pressing edges of dough against sides of ramekins. With paring knife, cut 4 small slits in top of dough.
Step 6
Place pies on rimmed baking pan; lightly spray top of each pie with cooking spray. Bake 15 to 18 minutes or until crust is golden brown.

Nutrition Info

Approximate nutritional values per serving (1 pie): 529 Calories, 21g Fat (7g Saturated), 69mg Cholesterol, 974mg Sodium, 53g Carbohydrates, 5g Fiber, 7g Sugars, 2g Added Sugars, 29g Protein

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Ingredients

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