Meat and Potato Pies

• 1/2 lb ground beef
• 1/4 C plain bread crumbs
• 2 Tbsp + 2 tsp ketchup
• 1/4 tsp salt
• 1/2 C frozen mixed vegetables, thawed
• 1 C prepared warm mashed potatoes
• 1/2 C shredded Cheddar cheese (optional)

1. Preheat oven to 375°F.  In medium bowl, combine ground beef, bread crumbs, ketchup and salt; mix well.  Press mixture in bottom and up sides of two ungreased mini pie pans.  Bake at 375°F for 5-7 minutes.
2.  Stir vegetables into mashed potatoes, set aside.
3.  Remove beef crusts from oven; pour off any drippings.  Spoon potato mixture evenly into partially baked crusts.  Return to oven; bake an additional 5 - 8 minutes, or until beef crusts are thoroughly cooked and potatoes and vegetables are thoroughly heated.
4.  If desired, sprinkle tops with cheese just before the last 5 minutes of baking.

Robyn's notes: if mini pie pans are not available, two ramekins/cocottes or custard cups, as long as they are oven-safe.  The mashed potatoes can be warm or hot, just not cold.  They can be leftovers, or freshly made for the occasion, and instant will work.  If using a custard cup or any other container that size, your crust will be thinner and therefore cook faster.  Watch me demonstrate this video on youtube!  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often