Magnificent Mini Pot Roast Shepherd's Pie Tarts
By: Amy Jeanroy
Published: February 2, 2014

Who doesn't love bite sized appetizers? We especially love the ones that are hearty enough to be a meaningful bite. These Pot Roast Shepherd's Pie Tarts are small but mighty. You will love all the savory flavors in every mouthful. 
Mini Pot Roast Shepherds Pie Tarts
Submitted by Jennifer
1- 9 inch Pillsbury pie crust (the fold out kind)
3/4 cup of juice from pot roast or 1 cup of gravy if you made that from your roast drippings
1/4 cup water and 3 tablespoons of cornstarch (you may not need to thicken the base of your sauce with gravy. You just don't want it to be juicy because it will make the crust soggy)
1/2 tablespoon butter
3/4 cup roast, shredded or cut small
3/4 cup carrots and onions, cut small (I used the leftovers that I cooked with the roast)
3/4 cup frozen peas (I used fresh May peas that I had frozen but store bought will be fine)
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
salt and pepper to taste
1 cup mashed potatoes
about 5 tablespoons of spring onions (the green parts only)
Click here for complete instructions