Print

Mini Shepherd’s Pot Pies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

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

Notes

Substitute beef with lamb, turkey, or plant-based meat.

Add herbs like thyme, rosemary, or parsley.

Use sweet potato or cauliflower mash toppings.

Add caramelized onions or mushrooms for richness.

Homemade pie crust enhances flavor.

Pre-bake crusts to prevent sogginess.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-shepherds-pot-pies/