This is a scaled down version of a recipe handed down to me from my father . this recipe is so versatile that you can change out the ingredients from breakfast to lunch to dinner just by what you put in. I make shepherd's pie, ground beef and ground sausage in a light gravy, mashed or cooked cubed potatoes and a veggie of your choice, drain everything very well as to not make it too greasy or soggy. make your pie shells as for this recipe and swap out the sausage for the beef and sausage. bake the same amount of time and at the same temp.
with sharp scissors cut the linked sausage into small pieces about the width of your smallest finger and cook up in large sauce pan till almost done. drain well and set aside.
in the same pan add your ground sausage meat and cook well and drain well . mix with sausage chunks. put all back in sauce pan and add gravy mix well.
if you would like to add scrambled eggs to your mix. make the four eggs as you like them scrambled and mix the cooked eggs into your sausage gravy mix. i serve the eggs on the side to complemnet the plate.
you will need a large muffin tin or a edged cookie sheet and 12 mason jar complete lids. spray each muffin round or mason jar lid with olive oil spary. in sure to spray the sides.
roll out your pie crust on a cooking board. and cut out circles with a glass or tin can. place each circle in the muffin tin or mason jar lid. press lightly down and around the bottom making sure all the air is out and the are touch the edeges so the shells can be filled correctly. do not press to hard as you do not want to force the shell to stick and not be removable easily.
fill each cup with sausage gravy mixture , top with shredded cheese and hashbrown shredded potatoes reserve 1/2 cup gravy mixture for topping when finished.
place on center rack of preheated oven 425* for 35 min or until golden brown.
let cool five minutes for easy removal. arrange on the plate, serving suggestions are three to four pies. if muffin pies suggested above, if you use the mason jar covers reduce 2-3 pies .
use the reserved gravy mixture to pour over the pies before serving.