Mini Shepherd's Pie

Combined and changed a few recipes to come up with this little savory for a friend's bridal shower.

Ingredients:
1 box puff pastry, brought to room temperature
1 pound ground beef
1/2 yellow onion, chopped
4 stalks celery (or 2 cups chopped)
2 carrots, diced
1 packet onion soup mix
2 tablespoons red wine vinegar
2 tablespoons Bragg's Amino Acids or soy sauce
2-1/2 cups mashed potatoes (can be instant if desired, I used sour cream and chive flavored)

Directions:
Preheat Oven to 350 degrees

Brown ground beef in a large pan. When most pink is gone, add chopped onion and carrots. Cook about 5 minutes, and add celery, onion soup mix, red wine vinegar and amino acids (or soy sauce). Cook over medium high heat, stirring occasionally. Stir in 1/2 cup of the mashed potatoes. When thickened, remove from heat and let rest.

Roll out each puff pastry on a floured surface, aiming for a rectangle 12"x16" or larger. Cut into 12 equal squares from each pastry. Lay each square in a muffin pan cup and press in lightly. Divide meat filling between pastry cups (approx 3 Tbsp-1/4 cup each), and top with about 2 Tbsp mashed potato. Bake for 15-18 minutes at 350 degrees

My first time making these, I only used the mashed potato in the mix. But topping with mashed potato is what makes this Shepherds pie, rather than just mini meat pies.