Ingredients

The following ingredients have 192 Servings
  • 1 ¼ cup white whole-wheat flour
  • 3 tablespoons cold unsalted butter, cut into chunks
  • ½ teaspoon salt, divided
  • 4 ounces Neufchatel cheese (reduced fat cream cheese)
  • ¼ cup mild olive oil
  • ¼ pound lean ground beef, preferably grass-fed
  • 1 clove garlic, chopped
  • ¾ cup finely diced onion
  • ¾ cup finely chopped mushrooms
  • 1 teaspoon paprika, hot if desired
  • ½ teaspoon freshly ground pepper
  • ½ cup reduced sodium beef or chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar
  • 1 teaspoons corn starch

Instruction

  • Process white whole-wheat flour, butter and ¼ teaspoon salt in a food processor until it resembles the texture of coarse cornmeal. Add Neufchatel and drizzle oil over the flour mixture, process until mixture comes together as a soft dough. 
  • Roll while squeezing into a log, and cut into 24 even pieces. If necessary use additional flour to make the dough workable. Lightly coat 2 mini muffin tins with cooking spray (24 cups) Press each dough ball into and up sides of the muffin cups.
  • Refrigerate tins while you prepare the filling. Meanwhile, preheat oven to 375ºF.
  • Coat a medium skillet with cooking spray and place over medium-high heat. Add beef and garlic, and cook, breaking-up and stirring, until the beef is browned, 3 to 5 minutes. Add onion, mushrooms, paprika, pepper and the remaining ¼ teaspoon salt, and cook, stirring often until the mushrooms and onions are tender, 3 to 5 minutes.
  • Whisk broth, Worcestershire, tomato paste, corn starch and brown sugar in a medium bowl. Stir into the beef mixture and cook, stirring and scraping up any browned bits from the bottom of the skillet, until the liquid bubbles and thickens, about 2 minutes.
  • Divide the beef mixture among the muffin tins, using a dinner fork.
  • Bake until the pie shells are browned and the filling is bubbling, 15 to 18 minutes. Let cool about 10 minutes before gently removing pies from the tins. Serve warm.