So as you can tell by the title, today is St. Patrick’s Day! And like they said on Boondock Saint’s…
So I thought I’d share one of my favorite comfort foods in honor of today. Don’t forget to wear green today so you don’t get pinched!
Mini Shepherd’s Pies
cost per recipe: $12.33
- 12 jumbo-size (3 1/2-inch) foil baking cup
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 can Campbell’s® Condensed Cream of Mushroom Soup orCampbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
- 1 tablespoon Worcestershire sauce
- 3 cups hot mashed potatoes
- 3/4 cup shredded Cheddar cheese
How to Make It
Step 1: Heat the oven to 350°F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups.
Step 2: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Step 3: Add the garlic to the skillet and cook and stir for 1 minute. Remove the skillet from the heat. Stir in the soup, vegetables and Worcestershire sauce. Spoon about 1/4 cup beef mixture into each baking cup. Spread or pipe about 1/4 cup potatoes on top of each.
Step 4: Bake for 20 minutes or until the minis are hot. Top each with 1 tablespoon cheese.
Step 5: Bake for 5 minutes or until the cheese is melted.
- Ingredient Note: You can also use regular-size foil baking cups to make this recipe. Reduce the mashed potatoes to 2 1/2 cups, and spread about 3 tablespoons on each mini. Proceed as directed above.
- Alternate Preparation: To brown the tops of the minis, bake the minis as directed above for 20 minutes. Sprinkle with the cheese and broil for 2 minutes or until the cheese is melted and the potatoes are lightly browned.
Well that’s it… enjoy! Do you have a holiday favorite food that you could eat at any time of the year? Comment down below.
Until Next Time!