Welcome to The New Hostess! My name is Lucy.

 I love to document my adventures in food, entertaining, home design, and travel. 

I created this site with the hopes of inspiring everyday tastemakers by posting easy recipes and entertaining ideas. I hope you enjoy!

Cook Simple. Share Often. 

Mini Shepherd's Pot Pie

Meat cupcakes. MMKayy


  • 1 box refrigerated Pillsbury refrigerated pie crusts
  • 1 tablespoon Healthy Balance
  • 1/2 medium yellow onion, chopped
  • 3 carrots, chopped
  • 1/2 lb lean ground beef
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup beef broth
  • 3/4 cup green peas
  • 3/4 cup corn niblets


  1. Heat oven to 400°F.
  2. Unroll pie crusts. Cut 6 rounds from each crust.
  3. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
  4. Open green peas and corn and; set aside.
  5. In a medium skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
  6. Fill each muffin cup with 1/4 cup beef mixture.
  7. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned.
  8. Enjoy!

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