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Last updated on December 5th, 2022 at 04:04 am
Our family loves a good meat and potatoes meal, and shepherd’s pie is one of our favorites. We change it up sometimes with this skillet sweet potato shepherd’s pie, and today I’m sharing a recipe for a shepherd’s pot pie. It’s half pot pie and half shepherd’s pie, but totally tasty–and we’re making these in a muffin tin, so everyone gets their own.
This recipe can be made pretty simply with store-bought pie crusts, and if you don’t want to peel and mash the potatoes yourself, you can use ready-made mashed potatoes too. We’re using frozen mixed vegetables in this recipe, but you can feel free to substitute corn or whatever you like best. However, you make these little pies, they’re a hot and hearty meal that bakes up quickly.
Mini Shepherd’s Pot Pie
Here’s everything you need to make your mini shepherd’s pot pies.
To start, brown the ground beef, then add the flour, onion, and beef broth. Mix, and heat for about five minutes.
Add the vegetables to the skillet, and mix in well to heat.
Roll out the pie dough, and cut out four-inch circles. Place these rounds into a cupcake/muffin pan. Press each one down and onto the sides of each cupcake tin. Bake these for about five or six minutes. Then fill the pie crusts with the meat mixture — about ¾ full.
Add a dollop of mashed potatoes to the top, and sprinkle with salt and pepper before baking until heated through and the crust is golden brown.
Kids especially seem to love these little muffin tin dinners. And, they’re the perfect way to control portion sizes. Serve them along with a side salad, and you have the perfect family dinner!
Reheating Shepherd’s Pie (from the refrigerator or freezer)
These mini shepherd’s pot pies can be frozen or refrigerated and reheated in the oven. To freeze, let the pies cool completely, and store them in an airtight container or Ziploc freezer bag.
To reheat from frozen, heat the oven to 325°F, and bake the pies, wrapped in foil, for 45 minutes to one hour or until heated through. To reheat from the refrigerator, cover with foil, so the crusts and mashed potato tops don’t become too brown. Then bake at 350°F for 20 to 30 minutes or until heated through.
Mini Shepherd's Pot Pie
- ½ lb. ground beef cooked and crumbled
- 1 ½ to 2 cups mashed potatoes homemade or store-bought
- 1 pkg. of 2 pie crusts
- 8 to 10 oz. bag of frozen mixed vegetables or vegetables of your choice
- ½ cup beef broth
- 1 Tbsp. flour
- 1 small onion chopped
Preheat oven to 425 degrees.
Brown the ground beef, then add the flour, onion, and beef broth. Mix, and heat for about five minutes.
Add the vegetables to the skillet, and mix in well. Set aside.
Roll out the pie dough, and cut out four-inch circles. You should get 14 rounds. Re-roll the scraps to get a few extra.
Place these rounds into a cupcake/muffin pan. Press each one down and onto the sides of each cupcake tin. Bake these for about five or six minutes.
Take them out of the oven, and fill the pie crusts with the meat mixture about ¾ full. Add a dollop of mashed potatoes to the top. Sprinkle with salt and pepper.
Turn the oven down to 350 degrees, and bake for six to eight minutes or until heated through and the crust is golden brown.
Serve, and enjoy!
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