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mini pot roast shepherd's pie tarts

(2 ratings)
tipsyculinaryqueen avatar
Blue Ribbon Recipe by
Jennifer Darden
@tipsyculinaryqueen
Virginia Beach, VA

I had leftover pot roast, potatoes, and veggies that I needed to transform into a round 2 meal and I remembered enjoying some little Shepherd's Pie appetizers from Bj's Wholesale club at a party. These are quick and simple to make. Take moist pulled pieces of roast, carrots, onions, peas mixed in a thick gravy, nestled inside of a flaky crust, topped with mashed potatoes that have been crisped under the broiler and sprinkled with bright spring onions and yo have a delicious appetizer or meal! All you need is a glass of Malbec or Cabernet or your favorite Irish beer :)

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 to 6
prep time 45 Min
cook time 25 Min
method Bake

Ingredients For mini pot roast shepherd's pie tarts

  • 1
    9 - inch Pillsbury pie crust (roll out kind)
  • 3/4 c
    of juice from pot roast or 1 cup of gravy if you made that from your roast drippings
  • 1/4 c
    water and 3 tablespoons of cornstarch (you may not need to thicken the base of your sauce with gravy. you just don't want it to be juicy because it will make the crust soggy)
  • 1/2 Tbsp
    butter
  • 3/4 c
    roast, shredded or cut small
  • 3/4 c
    carrots and onions, cut small (I used the leftovers that I cooked with the roast)
  • 3/4 c
    frozen peas (I used fresh may peas that I had frozen but store bought will be fine)
  • 1/2 tsp
    dried marjoram
  • 1/2 tsp
    dried sage
  • salt and pepper, to taste
  • 1 c
    mashed potatoes
  • 5 Tbsp
    spring onions (the green parts only)

How To Make mini pot roast shepherd's pie tarts

  • 1
    Heat oven to 350 degrees.
  • 2
    Spray 12 regular sized muffin cups with baking spray. Rub with a paper towel to remove access.
  • 3
    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.
  • 4
    Gently poke crust a few times with a fork. Bake for 12 to 14 minutes or until lightly browned.
  • 5
    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.
  • 6
    Stir roast, vegetables, and herbs in and heat through until peas are cooked. Season to taste.
  • 7
    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.
  • 8
    Divide mixture between the 12 muffin cups. Top with mashed potatoes and bake at 350 for about 15 minutes until everything is heated through.
  • 9
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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