1 cup frozen vegetables (corn, peas and carrot blend)
3/4 cup beef broth
1/2 lb. lean ground beef
1 onion soup mix packet (1 oz.)
1 tablespoon all purpose flour
Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles).
Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled.
Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute.
Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix.
Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Original Mashed Potatoes.
Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown.
Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.