Why You’ll Love This Recipe

You’ll love this recipe because it combines all the comforting flavors of traditional Shepherd’s pie into convenient, individual servings. The flaky crust adds a wonderful texture contrast to the hearty filling, while the cheesy mashed potato topping provides an irresistible golden finish. These mini pot pies are easy to make, crowd-pleasing, and perfect for meal prep or special occasions.

Ingredients

2 9-inch refrigerated pie crusts
1 lb ground beef
1/4 yellow onion, diced
1/2 teaspoon garlic, minced
1 cup frozen mixed vegetables
1 beef bouillon cube
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste (optional)
Pepper to taste
1/2 cup shredded cheddar cheese
2 cups mashed potatoes (homemade or instant)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare mashed potatoes and set aside.
Brown ground beef over medium-high heat until fully cooked. Drain excess fat and set beef aside.
Sauté onions and garlic until translucent. Add mixed vegetables and crumble in beef bouillon cube. Simmer until vegetables soften.
Stir in cooked beef, Worcestershire sauce, tomato paste (if using), and pepper. Reduce heat to medium and simmer for 15 minutes.
Unroll pie crusts and roll each to 12 inches in diameter. Cut six 4-inch rounds from each crust.
Press each round into the bottom and sides of a muffin pan. Bake at 350°F for 7–10 minutes or until lightly browned. Remove and set aside.
Divide beef mixture evenly among the 12 crust-lined cups.
Top each with shredded cheddar cheese, then finish with a dollop of mashed potatoes.
Bake at 350°F for 30 minutes until crusts are golden and potatoes are browned.
If desired, broil at 450°F for 5 minutes to brown the mashed potato tops further.
Let pies stand for 10 minutes before gently removing by running a knife around each cup.
Serve warm and enjoy!

Servings and timing

This recipe makes 12 mini pot pies. Total time is approximately 1 hour and 25 minutes.

Variations

Substitute ground beef with ground lamb, turkey, or plant-based meat for different flavors.
Add herbs like thyme, rosemary, or parsley to the filling for extra aroma.
Use sweet potatoes or cauliflower mash as a topping for a twist.
Add caramelized onions or mushrooms to the filling for richness.
Use a homemade pie crust for a buttery, flaky crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and the crust is crisp. These mini pies freeze well; wrap individually and freeze for up to 1 month. Thaw in the refrigerator before reheating.

FAQs

Can I use homemade pie crust?

Yes, homemade pie crust works beautifully and adds extra flavor.

Can I make these ahead of time?

Yes, assemble and refrigerate before baking or freeze for later use.

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used—just adjust cooking time accordingly.

What if I don’t have a muffin pan?

Use a mini tart pan or small ramekins as alternatives.

Can I add cheese inside the filling?

Yes, mixing some cheese into the beef mixture adds extra richness.

How do I prevent soggy crusts?

Pre-baking the crusts (blind baking) helps keep them crisp.

Can I use other types of mashed potatoes?

Mashed sweet potatoes or cauliflower mash are great substitutes.

Can I make these vegetarian?

Replace meat with lentils, mushrooms, or plant-based meat alternatives.

How long do leftovers last?

Up to 3 days refrigerated; freeze for longer storage.

Can I double the recipe?

Yes, just double ingredients and use two muffin pans or bake in batches.

Conclusion

Mini Shepherd’s Pot Pies are a delicious and convenient way to enjoy classic comfort food in a bite-sized form. With their flaky crust, hearty filling, and cheesy mashed potato topping, they’re sure to please crowds and make weeknight dinners easier. Easy to customize and perfect for any occasion, these pies are a must-try recipe for home cooks.

Mini Shepherd’s Pot Pies

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Mini Shepherd’s Pot Pies are savory individual pies with flaky crusts filled with seasoned ground beef, mixed vegetables, cheddar cheese, and topped with creamy mashed potatoes—perfect for parties or family meals.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 12 mini pot pies
Category: Main Dish
Method: Baking
Cuisine: American / British
Diet: Low Fat

Instructions

Prepare mashed potatoes and set aside.
Brown ground beef over medium-high heat; drain fat and set aside.
Sauté onions and garlic until translucent; add mixed vegetables and crumble in bouillon cube. Simmer until vegetables soften.
Stir in beef, Worcestershire sauce, tomato paste (if using), and pepper. Simmer 15 minutes.
Unroll pie crusts; roll to 12-inch diameter and cut twelve 4-inch rounds.
Press rounds into muffin pan cups; bake at 350°F for 7–10 minutes until lightly browned. Remove and set aside.
Divide beef mixture evenly among crusts.
Top each with shredded cheddar cheese and a dollop of mashed potatoes.
Bake at 350°F for 30 minutes until golden and potatoes browned.
Optionally broil at 450°F for 5 minutes for extra browning.
Let stand 10 minutes; remove from pans by running knife around edges.
Serve warm.