Mini Shepherd's Pot Pies

What You'll Need

• one box Pillsbury™ refrigerated pie crusts, softened as directed on box
• one and one half cups Green Giant™ Steamers™ frozen mixed vegetables
• one tablespoon butter
• one half medium yellow onion, chopped
• one half lb lean (at least 80%) ground beef
• one third cup beef broth
• one quarter teaspoon salt
• one eighth teaspoon pepper
• one bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about three cups)

How to Make It

1. Heat oven to 400°F.
2. Unroll pie crusts.
3. Roll each crust to 12 inches in diameter.
4. Using 4-inch round cutter, cut six rounds from each crust.
5. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups.
6. Bake seven to ten minutes or until lightly browned.
7. Remove from oven. Reduce heat to 350°F.
8. In small microwavable bowl, microwave frozen vegetables and two teaspoons water tightly covered with plastic wrap on High three minutes; set aside.
9. In 8-inch nonstick skillet, heat butter over medium heat until melted and hot.
10. Add onion to skillet; cook, stirring frequently, until onions are translucent, three to five minutes.
11. Add beef to skillet; cook five to seven minutes longer, stirring to break up any large pieces; drain.
12. Add broth, salt and pepper.
13. Cook three to five minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
14. Fill each muffin cup with one quarter cup beef mixture.
15. Top each pie with about 1/4 cup of the warm mashed potatoes.
16. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned.
17. Let stand ten minutes in pan before serving.
18. Run knife around outside of each pie to loosen before removing
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