Go Back
Shepherd's Pot Pie

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


  1. Preheat oven to 425 degrees.
  2. Brown the ground beef, then add the flour, onion, and beef broth. Mix, and heat for about five minutes.
  3. Add the vegetables to the skillet, and mix in well. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Turn the oven down to 350 degrees, and bake for six to eight minutes or until heated through and the crust is golden brown.
  8. Serve, and enjoy!