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Mini Shepherd’s Pot Pies

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Mini Shepherd’s Pot Pies are a handheld twist on the classic comfort dish, featuring flaky pie crust filled with savory ground beef, vegetables, and creamy mashed potatoes. These bite-sized pies are hearty, flavorful, and perfect for family meals, parties, or meal prep.

Ingredients

1 package refrigerated pie crust (2 x 9-inch pie crusts)

1/2 lb lean ground beef

1 oz onion soup mix

1 tablespoon all purpose flour

3/4 cup beef broth

1 cup frozen vegetables (corn, peas, and carrot blend)

1 package mashed potatoes, prepared

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Unroll both pie crusts and cut out 12 circles using a 3-inch cookie cutter or small bowl. Re-roll scraps if needed.
  3. Press each dough circle into the cups of a 12-cavity muffin tin.
  4. Bake the crusts for 8–9 minutes until lightly browned.
  5. While the crusts bake, cook the ground beef in a skillet over medium heat until browned and crumbled.
  6. Stir in the onion soup mix and flour and cook for about 1 minute.
  7. Pour in the beef broth, scraping any browned bits from the bottom of the pan, then add the frozen vegetables.
  8. Cook and stir for 2–3 minutes until the mixture thickens and the vegetables are heated through.
  9. Spoon about 1/4 cup of the beef mixture into each partially baked crust.
  10. Top each mini pie with about 2 tablespoons of mashed potatoes.
  11. Return the muffin tin to the oven and bake for 20–25 minutes until the crust is golden brown.
  12. For a lightly browned potato topping, broil for the final 2 minutes.
  13. Run a butter knife around the edges to loosen the pies from the tin and serve warm.

Notes

  • Ground turkey can be used instead of beef for a lighter version.
  • Add shredded cheddar cheese on top of the mashed potatoes for a richer flavor.
  • For a vegetarian option, replace the beef with lentils or plant-based crumbles and use vegetable broth.
  • Mashed sweet potatoes can be substituted for a slightly sweet twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooled pies for up to 2 months and reheat in a 350°F oven for 10–15 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/mini-shepherds-pot-pies/