Mini Shephard’s Pies

Name: Mini Shephard’s Pies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 mini pies
Ingredients: 1 ¼ cups water; 2 tablespoons salted butter; ½ cup milk; 2 cups potato flakes; 1 large egg; 1 cup shredded cheddar cheese; 1 garlic clove; 2 tablespoons finely chopped chives; 1 teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons avocado oil; 1 small sweet onion; 3 celery ribs; 3 garlic cloves; 1 pound 90/10 ground beef; 3 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 tablespoons Worcestershire sauce; ¾ teaspoon dried thyme; ¾ teaspoon dried rosemary; ¾ teaspoon dried parsley; 1 teaspoon salt; ½ teaspoons black pepper; 1 ½ cups beef broth; 1 ½ cups frozen mixed vegetables; 3 lices cheddar cheese; fresh flat-leaf parsley

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
12 mini pies
Calories
238 kcal
Course
Main Course, Appetizer
Cuisine
American, Irish

Mini Shephard’s Pies

Wren Wallace

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Mini Shepherd’s Pies take all the cozy, comforting flavors of the classic dish and turn them into adorable, handheld bites! A fluffy mashed potato crust holds a savory, seasoned ground beef and veggie filling, making these perfect for St. Patrick’s Day or an easy weeknight dinner.

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Ingredients

Servings

Mashed Potato Cups:

1 ¼ cups water
2 tablespoons salted butter
½ cup milk
2 cups potato flakes
1 large egg whisked
1 cup shredded cheddar cheese
1 garlic clove finely minced
2 tablespoons finely chopped chives
1 teaspoon salt
¼ teaspoon black pepper

Ground Beef Filling:

2 tablespoons avocado oil
1 small sweet onion finely diced
3 celery ribs finely diced
3 garlic cloves finely minced
1 pound 90/10 ground beef
3 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
¾ teaspoon dried thyme
¾ teaspoon dried rosemary
¾ teaspoon dried parsley
1 teaspoon salt
½ teaspoons black pepper
1 ½ cups beef broth
1 ½ cups frozen mixed vegetables
3 lices cheddar cheese each cut into 4 squares (12 squares total)
fresh flat-leaf parsley chopped, optional

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Instructions

Preheat the oven 375 degrees.
For the Mashed Potato Cups: Add the water and butter to a medium pot over high heat and bring to a boil. Once boiling, remove from the heat and stir in the milk, potato flakes, and garlic. Stir until the milk is fully absorbed, then mix in the egg, cheddar cheese, chives, salt, and black pepper.
Spray a 12-count muffin tray with nonstick cooking spray. Scoop ¼ cup of the potato mixture into each cavity. Lightly spritz your fingers with nonstick spray, then press the mixture to form a well in the center of each cup, spreading the potatoes up the sides.
Bake for 25-30 minutes, or until the potato cups are firm, the edges are crispy, and they release easily from the pan. Remove them from the oven and loosen each one, keeping them in the muffin tin.
For the Ground Beef Filling: While the potato cups are baking, add the avocado oil to a large skillet or saucepan over medium heat. Once shimmering, add the onion and celery, and cook for 3-4 minutes, or until the onion is translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and black pepper. Mix everything together until well combined.
Stir in the beef broth, reduce the heat to low, and let the mixture simmer for about 8-10 minutes, or until it has thickened and is no longer runny. Stir in the frozen mixed vegetables and continue cooking for 2-3 minutes.
To Assemble the Mini Shepherd’s Pies: Once the potato cups are baked, fill each one with ¼ cup of the ground beef filling, gently pressing down on the center of the potato cups to make room. The filling should rise about ½-1 inch above the tops of the potato cups.
Top each cup with a slice of cheese and return to the oven for another 3-4 minutes, or until the cheese is melted. Serve with a sprinkle of parsley, if desired.

Notes

Mashed Potato Consistency: Use potato flakes rather than instant mashed potatoes to avoid extra fillers that may change the texture.
Egg Is Essential: It helps bind the potato cups so they don’t fall apart after baking.
Firm Up the Crust: Make sure to bake the potato cups long enough to hold their shape before adding the filling.
Meat Choice: Leaner ground beef (90/10) prevents excess grease, keeping the filling from becoming too watery.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the texture crispy.
Make Ahead: You can prepare the mashed potato cups and ground beef filling separately, then assemble and bake just before serving.

Nutrition Information

Show Details

Calories 238kcal (12%) Carbohydrates 16g (5%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 57mg (19%) Sodium 674mg (28%) Potassium 449mg (13%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1485IU (30%) Vitamin C 13mg (14%) Calcium 139mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 12mini pies

Amount Per Serving

Calories 238 kcal

% Daily Value*

Calories	238kcal	12%
Carbohydrates	16g	5%
Protein	14g	28%
Fat	13g	20%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.3g	15%
Cholesterol	57mg	19%
Sodium	674mg	28%
Potassium	449mg	10%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1485IU	30%
Vitamin C	13mg	14%
Calcium	139mg	14%
Iron	2mg	11%