Don’t stop with these pumpkin cranberry muffins for your Thanksgiving spread, though. Think about breakfasts you can grab-and-go, afternoon snacks with tea, even bake sales! These straightforward muffins take less than 45 minutes to prepare and are made with pumpkin puree, dried cranberries, and four warm fall spices.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 3 3×5-inch pies |
Ingredients
- 1 tablespoon all-purpose flour, or as needed
- 2 (9 inch) frozen pastry crusts, at room temperature
- 3 (3×5-inch) loaf pans
- 2 tablespoons vegetable oil
- 2 medium potatoes, diced
- 2 stalks celery, diced
- ½ large white onion, chopped
- 1 large carrot, diced
- 1 pound ground beef
- ¼ cup frozen peas
- ¼ cup frozen corn
- 1 (12 fluid ounce) can or bottle dark ale
- 2 tablespoons all-purpose flour
- 2 cups reduced-sodium beef stock
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon tomato bouillon (Optional)
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 egg, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3×5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
- Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
- Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
- Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Fresh vegetables may be replaced by frozen.
- Fresh garlic may replace garlic powder.
- For a shepherd’s pie version, omit the diced potatoes and add mashed potatoes to the bottom of your pie.
Nutrition Facts
| Calories | 647 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 11 g |
| Sodium | 1502 mg |
| Sugars | 6 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Used two pounds of hamburger and two packages of frozen stew vegetables. Did not have rosemary, used thyme instead. Got a pinch too much thyme, but still tastes great. Used a bulb of garlic instead of the tbsp of garlic powder. One can of Beef Broth for the beef stock. The dark ale was a bottle of Kalamazoo Stout. Made two full round pies with just a bit of filling left over. Used glass pie dish’s. Will I make this again?, for sure…
Delicious! The perfect fall comfort food! Because it was a busy day, I used frozen stewed vegetables and frozen corn and put in a deep dish pie pan instead of making mini. Used Guinness extra stout and it gave it such a delicious rich flavor. Definately a keeper.
I used round individual oven proof dishes and covered them with puff pastry. I used ground turkey instead of beef but got a beef flavor with beef concentrate. I browned the meat and removed it before starting the vegetables. I could have par cooked the veggies a little more as they were a bit under done. We thought it turned great.