Cottage Pie Tart Appetizer Recipe
The traditional cottage, or shepard’s pie does not have a crust, but I used mini tart shells to serve this dish as an appetizer.
Prep: 15 minutes Cook time: 25 minutes in skillet, 10 minutes in oven Makes: 48
- 2 packages refrigerated pie crusts (14.1 ounce)
- Paprika for garnish
- 1/2 pound ground beef
- 1/2 onion diced
- 1 tablespoon flour
- 1/2 cup beef broth
- 1 cup peas
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
- 3 russet potatoes, peeled and diced in equal sizes
- 1 tablespoon salt
- 1/4 cup heavy cream
- 3 tablespoons butter
- Preheat oven to 400 degrees. Grease a 24 cup mini muffin pan with cooking spray.
- Meat Filling: Brown the ground beef in a medium skillet, breaking up all the big chunks. Add the onion and cook until beef is browned and onion is translucent.
- Stir in the flour. Add broth, peas, ketchup, Worcestershire, thyme, parsley and salt and pepper to taste. Simmer at low heat until thickened, about 15 minutes. Remove from heat and cool.
- Mashed Potatoes: Place the diced potatoes in a large pan with salt. Fill with water until potatoes are covered. Bring to a boil and cook until fork tender. Add the rest of the ingredients and whip with a hand mixer.
- Roll out the pie pastry and cut with a round cookie cutter, about 2 3/4 inch. Press into the muffin pan. Place a small amount of meat filling in the pie crusts. Top with the mashed potatoes and garnish with paprika.
- Bake at 400 degrees until pie crusts are golden, about 10 minutes.
Another option for a garnish is corn and pimento to form a flower.
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