Mini Pot Roast Shepherds Pie Tarts Recipes

Steps:

• Heat oven to 350 degrees.
• Spray 12 regular sized muffin cups with baking spray. Rub with a paper towel to remove access.
• Smooth pie crust out and cut into 12 4-inch circles using a cookie or biscuit cutter. I used a glass jar. You need them to be larger than the muffin cups because the crust will shrink some in the oven.
• Gently poke crust a few times with a fork. Bake for 12 to 14 minutes or until lightly browned.
• While crust is baking, heat gravy over medium heat. Thicken with cornstarch and water, if necessary. Add butter. This lends a nice glistening finish to the sauce.
• Stir roast, vegetables, and herbs in and heat through until peas are cooked. Season to taste.
• Partially heat the leftover potatoes in the microwave. You just want to soften them and give them a head start. Then they will heat the rest of the way in the oven.
• Divide mixture between the 12 muffin cups. Top with mashed potatoes and bake at 350 for about 15 minutes until everything is heated through.
• Then turn the oven to broil for a couple of minutes to brown the peaks of the potatoes. Watch carefully as they will burn quickly. Garnish with green onions and serve immediately.

Steps:

• Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar. , In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes., Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips. , Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.