Shepard's Pie Pops

Try making these Shepard's Pie Pops for your Saint Patrick's Day celebration. They're not has complicated as they look! Read on for Expert Mark Addison's easy recipe and instructions.

Ingredients

For Stew:

1/2 lb ground beef
1/2 carrot, peeled and chopped
1/2 onion, chopped
1 tablespoons butter
1 tablespoons all-purpose flour
1/2 cup beef stock or broth
1 teaspoons Worcestershire
1/4 cup frozen peas, a couple of handfuls

For Pie Pops
1 15-oz. pkg. rolled refrigerated
unbaked piecrust (2 crusts)
paper lollipop sticks
1 egg, separated

Directions

For Stew:

Brown and crumble meat for 3 or 4 minutes.

Add chopped carrot, peas and onion to the meat. Cook veggies with
meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour
together 2 minutes.

Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.

Add gravy to meat and vegetables and lightly puree or mash to a
spreadable consistancy.

For Shepard’s Pie:

Preheat oven to 375 degrees F. Line a baking sheet with parchment
paper or silicone baking sheet; set aside.

Unroll pie crusts. On a lightly floured surface, roll each crust to a
12-inch circle. Using a 2-inch round make 12 cutouts in each circle of
dough.

Arrange 12 of the cutouts on the prepared baking sheet, stagger to
allow for lollipop sticks. Press a lollipop stick firmly into the center of
each dough cutout. Spoon a tablespoon of filling in the center of each
cutout. (You will have leftover filling).

In a small bowl whisk the egg white until frothy. Use a pastry brush or
your fingers to brush mixture around the edge of each dough shape.

Place a second cutout of dough on top of the filling. Use a fork or
lollipop stick to seal the edges, taking care that dough is sealed around
lollipop stick.

In a small bowl, whisk together the egg yolk and remaining 1 tsp.
water. Brush atop pie pops.

Bake 15 to 20 minutes or until golden. Cool on the baking sheet.

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Serves

1 Dozen