Savories

Shepherd’s Pie Minis

Teacup Cordial marks its debut with a dish that is dedicated to my husband. I call it, “Shepherd of my Heart.”

The first meal that my husband cooked for me was Shepherd’s Pie. Downright comforting, soulful, hearty, and unpretentious; it was our courtship manifested in the form of food. I can’t think of a more appropriate dish to have won my heart over.
Don’t be fooled by the daintiness of these Shepherd Pie Minis; they are filling, and you won’t be able to stop popping them into your mouth! You’ll find the gorgeous and varying textures absolutely addictive.
Enjoy this dish with an earthy black tea or dark oolong tea.
Yields 10
Ingredients
16 oz. ground turkey
Salt and pepper, for seasoning to taste
Olive oil
1 teaspoon all-purpose flour
1 teaspoon dried thyme
1/2 cup frozen peas and carrots
1 small onion, chopped finely
1/2 cup vegetable broth
Small package of instant roasted garlic mashed potatoes
Puff pastry, thawed
You’ll also need
Ungreased muffin pan
Instructions
  • Preheat the oven to 375.
  • On medium-high heat, sauté the onion in oil until translucent. Add the ground turkey, season it to taste with salt and pepper, and cook until it is no longer pink.
  • Mix in the flour, thyme, peas, and carrots. Pour in the vegetable broth and allow it to thicken. Season to taste, and turn off the heat.
  • In a sauce pan, follow the instructions of the instant mashed potatoes. (You can very well make the mashed potatoes from scratch, but I am all about ease, folks! Besides, instant mashed potatoes is delicious! Plus, there’s no need to worry about leaving behind lumps.)
  • Unfold the puff pastry. Use a floured round cutter (or the rim of a floured cup) to cut the sheets. Press the pastry circles into the bottoms and sides of the muffin pan cups. Layer in the meat mixture and top with the mashed potatoes. Bake for 10-12 minutes.
  • Allow the pies to cool for about 10 minutes in the pan. Scoop them out with a spoon and serve!

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