Description

Mini Shepherd’s Pies are a delicious and comforting classic transformed into adorable, portion-sized pies baked in a muffin tin. These individual pies combine savory ground meat, tender mixed vegetables, and a creamy mashed potato topping for an easy, family-friendly meal that’s perfect for busy weeknights, meal prepping, or picky eaters. They’re also freezer-friendly and customizable for convenience and variety.

Ingredients

Scale

For the Meat Filling

1 lb ground beef or ground lamb
1 small onion, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
½ cup beef broth
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper to taste

For the Mashed Potato Topping

3 cups mashed potatoes (homemade or store-bought)
2 tbsp butter
¼ cup milk
½ cup shredded cheddar cheese (optional)

Optional Toppings

Extra cheese for sprinkling
Fresh parsley for garnish

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with silicone liners to prevent sticking.
Prepare the mashed potatoes: If using homemade mashed potatoes, boil peeled potatoes until tender, then mash them with butter and milk. Season to taste with salt and pepper. Alternatively, use store-bought mashed potatoes for convenience.
Cook the meat filling: In a skillet over medium heat, brown the ground beef or lamb, breaking it apart as it cooks. Once browned, drain any excess fat.
Sauté the onion: Add the diced onion to the skillet and cook for 3–4 minutes until softened and translucent, stirring occasionally.
Add seasonings and liquids: Stir in the tomato paste, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper. Mix well to combine all flavors.
Simmer the filling: Pour in the beef broth and let the mixture simmer for 5–6 minutes until the sauce thickens slightly.
Add the vegetables: Stir in the frozen mixed vegetables until evenly distributed, then remove the skillet from heat.
Assemble the pies: Spoon approximately 2 tablespoons of the meat mixture into each muffin cup, spreading it evenly. Top each with a generous layer of mashed potatoes. For a decorative touch, pipe the mashed potatoes using a piping bag or a zip-top bag with a corner cut off.
Add cheddar cheese (optional): Sprinkle shredded cheddar cheese on top of the mashed potatoes if desired.
Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, until the tops are golden and the edges are bubbling.
Cool and serve: Allow the pies to cool for 5–10 minutes before carefully removing them from the tin. Garnish with fresh parsley if desired and serve warm.

Notes

Using leftover mashed potatoes saves prep time and reduces waste.
A piping bag or zip-top bag can be used to neatly pipe mashed potatoes for a decorative top.
Lightly grease the muffin tin or use silicone liners to prevent sticking and ease removal.
This recipe is a great way to use up extra veggies or ground meat leftovers.