Mini Cottage Pies
Serves 12
10 mins prep
15 mins cook
25 mins total
All the deliciousness of a cottage pie but in a mini version and ready to eat in just 20 minutes. Mini Cottage Pies are the perfect weeknight dinner.
Preheat oven to 375°F
In a large pan, over medium heat, add the ground beef and cook until no longer pink. Drain if necessary.
Add in the vegetables, beef broth, seasonings, worchestershire sauce and ketchup and mix together until well combined. Continue cooking until the vegetables are tender, about 5 more minutes.
Spray a 12 cup muffin tin with nonstick spray, oil, or butter.
Roll out the crescent dough sheet and cut into 12 equal squares. If using the crescent dough triangles, pinch the seams together and roll into a large rectangle before cutting into 12 squares.
Place a square of crescent dough into each muffin tin. Add about 2 tablespoons of meat filling to each muffin. Using an ice cream scoop or a piping bag, add about 1/4 cup of mashed potatoes on top of the meat filling.
Bake for 15 minutes until the potatoes and crescent dough are golden brown.
