MINI POT ROAST SHEPHERD'S PIE TARTS
We are always wondering what to do with extra pot roast and this a perfect use for it. Serve these the next day and everyone will gobble them up. They are really tasty and so cute!
Provided by Jennifer Darden @tipsyculinaryqueen
Categories Beef
Number Of Ingredients 12
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.
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