Mini Shepherd&#39;s Pies Best Dishes

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Mini Shepherd's Pies

"Here's a brand new way to enjoy a conventional consolation meals! Your preferred shepherd's pie elements are mixed, spooned into muffin-pan cups and baked to delicious perfection. Each mini pie is complete of taste and certain to end up a weeknight own family favourite."

Ingredients :

12 jumbo-size (3 half-inch) foil baking cups
1 pound floor pork
2 cloves garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or ninety eight% Fat Free)
1 cup frozen mixed vegetables
1 tablespoon Worcestershire sauce
3 cups hot organized mashed potatoes
3/4 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

Heat the oven to 350 stages F. Line 12 (2 half-inch) muffin-pan cups with the baking cups.
Cook the beef in a 10-inch skillet over medium-high warmth until well browned, stirring often to split meat. Pour off any fat.
Add the garlic to the skillet and prepare dinner and stir for 1 minute. Remove the skillet from the heat. Stir inside the soup, greens and Worcestershire sauce. Spoon approximately 1/four cup red meat aggregate into each baking cup. Spread or pipe approximately 1/four cup potatoes on top of every.
Bake for 20 minutes or until the minis are hot. Top every with 1 tablespoon cheese.
Bake for five minutes or till the cheese is melted.

Notes :

Ingredient Note: You also can use normal-length foil baking cups to make this recipe. Reduce the mashed potatoes to two half of cups, and unfold approximately 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 two mins or till the cheese is melted and the potatoes are gently browned.

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