Happy Pi day! Pi Day is observed on March 14 since 3, 1, and 4 are the first three significant digits of π.

Happy Pi day! Pi Day is observed on March 14 since 3, 1, and 4 are the first three significant digits of π.
Since I’m more of a kitchen whiz than a math whiz, I like to focus on the pi/pie homonym pun with a definite lean-in to pie! And I’m not the only one.
According to Wikipedia, the earliest known official celebration of Pi Day was organized by Larry Shaw in 1988 at the San Francisco Exploratorium museum where Shaw worked as a physicist.
The celebration consisted of a simple march around one of the Exploratorium’s circular spaces and culminated with the marchers then sharing fruit pies. In the 30 years since, many communities have added celebrations of all kinds including pie eating contests, pie baking contests, and pie throwing contests.
I have been up to my eyeballs at work with last weekend’s Carthage Business Expo/Home Show at my work but still wanted to create a fun “pie” dinner for my guys this week since a special themed day can scarcely pass by without me making something silly and thematic.
We don’t eat tons of sweets in our house which is typically what people think about when it comes to pie, but I do love a good savory shepherd’s pie!
If you are pressed for time given work or family constraints, or anything else that fills your calendar, these are not only fast and delicious, they are easily made ahead of time and refrigerated for you to heat when you get home (or in between work and ball games, dance lessons, or piano class). If re-heating, give them a good 15 minutes in a 400 degree oven.
You! Are! Welcome!

Mini Shepherd’s Pies
2 large baking potatoes
¼ C. milk
3 Tbsp. butter, divided
Refrigerated pie crusts
1 ½ C. frozen mixed vegetables
¼ C. chopped onion
½ lb. ground beef
1/3 C. beef broth
Salt and pepper to taste

Heat oven to 400°F. Cover potatoes with cold water in medium pot and boil until soft, 20 minutes. Add milk, 2 tablespoons butter and salt and pepper. Mash to desired consistency and set aside.
Unroll pie crusts. Using 4-inch round cutter, cut rounds from crust and press each round in bottom and up side of ungreased regular-size muffin cups. Bake 7-10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
Microwave frozen vegetables with a bit of water until warm and set aside.
Heat final Tbsp. butter over medium heat until melted. Add onion and cook until translucent, 3-5 minutes. Add beef to skillet and brown 5-7 minutes, stirring to break up any large pieces. Drain if needed and add broth, salt and pepper. Cook 3-5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
Fill each muffin cup with ¼ C. beef mixture. Top each pie with about ¼ C. of the warm mashed potatoes. Bake at 350°F 25-30 minutes or until crusts are golden brown and mashed potatoes are lightly browned.