These Mini Shepherds Pot Pies take a classic comfort food staple and turn it into the perfect individual serving. Whether you are looking for a kid-approved dinner or a fun appetizer for your next gathering, these savory little pies offer the perfect crust-to-filling ratio in every single bite.
Table of Contents
Why You Will Love This Recipe
There is so much to adore about these Mini Shepherds Pot Pies, starting with how incredibly easy they are to assemble. By using convenient shortcuts like refrigerated pie crusts and pre-made mashed potatoes, you can have a hearty, homemade meal on the table in about an hour. They are also excellent for portion control and make for a beautiful presentation that looks far more impressive than the effort required. Plus, the pre-baked crust ensures a flaky, golden base that never gets soggy under the rich beef filling.
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box
- 1/2 lb ground beef (at least 80% lean)
- 1 small onion, chopped (about 1/2 cup)
- 4 teaspoons all-purpose flour
- 3/4 cup Progresso™ Classic Beef Broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups frozen mixed vegetables
- 1 package (24 oz) refrigerated mashed potatoes (about 3 cups)
Step-by-Step Instructions
- Prepare the Oven and Crust: Heat your oven to 375°F. Unroll the softened pie crusts on a lightly floured surface. Use a rolling pin to press or roll each crust until it reaches a 12-inch diameter. Using a 4-inch round cutter (or a large jar lid), cut 6 rounds from each crust for a total of 12 rounds.
- Pre-bake the Crusts: Gently press the dough rounds, floured-side-down, into the bottoms and up the sides of 12 ungreased regular-size muffin cups. Bake for 9 to 11 minutes or until the edges are just lightly browned.
- Brown the Beef: While the crusts bake, place the ground beef and chopped onion in a 12-inch nonstick skillet. Cook over medium-high heat for about 5 minutes, stirring frequently to break up the meat, until the beef is thoroughly cooked. Drain any excess grease.
- Thicken the Filling: Stir the flour into the beef mixture until well blended. Gradually add the beef broth, salt, and pepper. Continue to cook for about 2 minutes, stirring constantly, until the mixture has thickened.
- Add Vegetables: Stir the frozen mixed vegetables into the beef mixture and remove from heat.
- Assemble the Pies: Fill each pre-baked muffin cup with approximately 1/4 cup of the beef mixture. Top each cup with slightly less than 2 tablespoons of the refrigerated mashed potatoes.
- Final Bake: Place the muffin tin back in the oven and bake for 20 to 25 minutes. The pies are done when the mashed potato topping is lightly browned and the filling is bubbly.
Expert Tips / Pro Tips
To get the most out of your Mini Shepherds Pot Pies, make sure your pie crust is at room temperature before rolling; this prevents it from cracking. If you want a more decorative look, you can use a piping bag with a large star tip to swirl the mashed potatoes onto the beef filling instead of spooning them on. For an extra golden finish, brush the edges of the crust with a simple egg wash before the first bake. Lastly, don’t skip the pre-baking step for the crusts, as this is the secret to avoiding a “soggy bottom” once the moist beef filling is added.
While ground beef is traditional, you can easily swap it for ground lamb to make a more authentic “Shepherd’s” pie, or use ground turkey for a lighter version. If you prefer a cheesy topping, stir 1/2 cup of shredded cheddar cheese into the mashed potatoes before topping the pies. For a vegetarian twist, replace the beef with a meat substitute or extra mushrooms and use vegetable broth instead of beef broth. You can also customize the vegetable mix by adding chopped celery or sautéed garlic for deeper flavor.
Serving Suggestions
These Mini Shepherds Pot Pies are a complete meal on their own, but they pair beautifully with a crisp green side salad or a bowl of roasted carrots. If you are serving these at a party, they work well as hearty finger foods once they have cooled slightly. For a truly indulgent experience, serve them with a side of extra beef gravy for dipping or drizzling over the mashed potato tops.
Refrigerator Storage: Store any leftover pot pies in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: These pies are very freezer-friendly. Once cooled, place them in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months.
Reheating from Fridge: Avoid using the microwave, as it can make the pastry crust soft and soggy. Instead, place the pies on a baking sheet and heat in a toaster oven or conventional oven at 375°F for about 10 minutes until warmed through.
Reheating from Frozen: Place the frozen pies into a muffin tin or onto a cookie sheet. Cover loosely with foil (sprayed with cooking spray to prevent sticking) and bake for 20 minutes at 375°F. Remove the foil and bake for an additional 8 to 10 minutes until the internal temperature reaches 165°F.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 240 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 530mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 2g |
| Sugars | 0g |
| Protein | 5g |
Mini Shepherds Pot Pies
Ingredients
Method
- Heat your oven to 375°F. Unroll the softened pie crusts on a lightly floured surface. Use a rolling pin to press or roll each crust until it reaches a 12-inch diameter. Using a 4-inch round cutter (or a large jar lid), cut 6 rounds from each crust for a total of 12 rounds.1 box refrigerated Pillsbury™ Pie Crusts (2 Count)
- Gently press the dough rounds, floured-side-down, into the bottoms and up the sides of 12 ungreased regular-size muffin cups. Bake for 9 to 11 minutes or until the edges are just lightly browned.
- While the crusts bake, place the ground beef and chopped onion in a 12-inch nonstick skillet. Cook over medium-high heat for about 5 minutes, stirring frequently to break up the meat, until the beef is thoroughly cooked. Drain any excess grease.0.5 lb ground beef, 1 small onion
- Stir the flour into the beef mixture until well blended. Gradually add the beef broth, salt, and pepper. Continue to cook for about 2 minutes, stirring constantly, until the mixture has thickened.4 teaspoons all-purpose flour, 0.75 cup Progresso™ Classic Beef Broth, 0.5 teaspoon salt, 0.125 teaspoon pepper
- Stir the frozen mixed vegetables into the beef mixture and remove from heat.1.5 cups frozen mixed vegetables
- Fill each pre-baked muffin cup with approximately 1/4 cup of the beef mixture. Top each cup with slightly less than 2 tablespoons of the refrigerated mashed potatoes.1 package refrigerated mashed potatoes
- Place the muffin tin back in the oven and bake for 20 to 25 minutes. The pies are done when the mashed potato topping is lightly browned and the filling is bubbly.
Notes
FAQ
Can I use homemade mashed potatoes?
Yes, absolutely! While refrigerated mashed potatoes are a great time-saver, you can use about 3 cups of your favorite homemade mashed potato recipe. Ensure they are thick enough to hold their shape during baking.
What size cookie cutter should I use?
A 4-inch round cutter is the ideal size for a standard muffin tin. If you do not have a cookie cutter, you can use a wide-mouth mason jar lid or a small bowl as a template.
Do I need to grease the muffin tin?
The recipe uses ungreased muffin cups because the pie crust contains enough fat to prevent sticking. However, if you are using an older tin or are worried about sticking, a very light spray of non-stick cooking oil won’t hurt.
Can I make these ahead of time?
Yes, you can assemble the pies (without baking) and keep them in the refrigerator for a few hours before the final bake. If you do this, you may need to add a few extra minutes to the baking time since the ingredients will be cold.