Print

Thanksgiving Leftovers Mini Shepherd’s Pies

  • Author: Cara

Scale

Ingredients

1 leftover packaged pie crust (or use this recipe)

Thanksgiving leftovers (sweet potatoes, green beans, gravy, turkey, cranberries, stuffing, etc)

Leftover mashed potatoes (of these cauliflower mashed “potatoes)

Boulder Canyon Turkey and Gravy potato chips, crushed


Instructions

Preheat your oven to 425 degrees. Grease a muffin tin.

Roll out a leftover prepackaged pie crust (or you can use this grain free crust recipe). Cut into 3″ circles (I was able to get 10 mini pies from the crust, 2 of which I had to smash the dough back together and roll out again).

Place each circle cut out in a greased muffin tin. Add a variety of leftovers in each mini pie. Bake for 25 minutes or until the crust is nicely browned.

Remove from the oven and remove from the muffin tin. Add a spoonful of leftover cranberry sauce on top and then add a dollop completely on top of each mini pie.

Crush the chips and generously sprinkle on top of each one.