Mini Shepherd’s Pot Pies Recipe is a fun and tasty twist on the classic dish, yet still jam-packed with all the comforting flavors that you know and love.
Mini Shepherd’s Pot Pies Recipe is so fun to make with the kids! My little ones loved how these savory bites looked like they were eating cupcakes for dinner!
I’m thrilled to have partnered with Bob Evans Grocery again this month for this crazy easy recipe. I’m in love with their creamy Original Mashed Potatoes and how they make my evenings easier (read: less dishes) and how they are perfect for semi-homemade recipes such as this one.
You’re probably familiar with the flavors of shepherd’s pie because you’ve seen this delicious recipe from a while back.
This humble dish is made with ground beef, some frozen veggies and a delicious beef gravy that are traditionally topped with mashed potatoes. I thought it would be fun to tuck all that goodness into some flakey pie crust and bake until golden brown.
You guys… it’s a game changer!
I’ve boosted the flavor of the ground beef by adding in some onion soup which helped to create a robust gravy.
How To Make Mini Shepherd’s Pot Pie Recipe
Use a 3 inch round circle cookie cutter (or something similar in size like a cup or small bowl) to cut out circles of a refrigerated pie crust. Press them into a muffin tin and then let them partially bake while you cook up the beef mixture.
Once you’ve filled the par-baked pie crusts with the beef mixture, just top with a couple tablespoons of Bob Evans Original Mashed Potatoes.
If you’re feeling extra fancy, try adding a tablespoon of cheddar cheese between the beef and taters.
While the pie crust gets extra flakey, the mashed potatoes lightly brown and the whole dinner comes together.
These Mini Shepherd’s Pot Pies were simply delicious. I ate two, which was a perfect portion for me, plus I paired it with a side salad.
You’re going to love this fun twist on the classic comfort dish!
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Mini Shepherd’s Pot Pies Recipe
Ingredients
- 1 package refrigerated pie crust, 2 x 9 inch pie crusts
- ½ lb. lean ground beef
- 1 oz onion soup mix
- 1 tablespoon all purpose flour
- ¾ cup beef broth
- 1 cup frozen vegetables, corn, peas and carrot blend
- 1 package Bob Evans Classic Mashed Potatoes
Instructions
- Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
- Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
- Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
- Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm. Enjoy!
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Nutrition
Disclaimer: This post is in partnership with Bob Evans Grocery. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.
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Can you make these in a 24 mini muffin pan? If so, what do you think for baking temp & time?
Same baking temperature, but they might cook faster due to the size of the mini muffins. Just keep an eye on them!
Can you use gravy instead of the onion soup mix and broth?
My whole family loves these.
How would these freeze for meal prep? My son would love to have something like this for his lunch at work.
I look forward to making these this weekend. Should I lightly grease the muffin tin before adding crust?
Made this for my family tonight – as a whole pie instead of the minis and it was so tasty!! I also used cauliflower mashed instead of potatoes and it was divine. Quick and easy. Thank you!!
Fantastic! So glad you enjoyed it and were able to make it work for your family!
Did you use more than a 1/2 pound of ground beef for a whole pie??
How long did you cook the whole pie?
Do you think refrigerated biscuits or crescent rolls would work instead of the pie crust? I really don’t want to cut out a bunch of circles and have the leftover dough.
Can you use a different dough like canned biscuits?
PLEASE REPLY.
Hi Sund, you can use a canned biscuit in place of the pie crust. Just press the biscuits into a lightly greased muffin tin and fill!
Made these tonight and they were a big hit! Thanks for sharing the recipe with us!
Awesome! So glad you enjoyed them!
Made these tonight but we ran into a small issue! Parbaking the pie crusts caused them to puff out and shrink. The actual area for filling shrunk as a result. Would it be a good idea to dock or use pie weights to help with this problem?
You can definitely use pie weights to keep the crust from shrinking. A cold crust will shrink less, so try to not let them get too warm before baking too!
Do you drain the hamburger???
Also…do you drain the hamburger or no??
No, I don’t drain the hamburger in this recipe, I use the excess fat to help create the gravy.
Is it okay to just leave out the onion soup mix?
I wouldn’t just leave it out as the spice mixture helps to thicken up the gravy mixture. You could substitute with some diced onion, or if you’re trying avoid onion, use some extra garlic powder and a little bit more flour.
can these be frozen? I was thinking of leaving the mashed potatoes off and freezing them when ready to use. add mashed potatoes and bake?
I think these would freeze very well. You could totally freeze with the potatoes on top too. Make sure to bake until they’re cooked through. You might need to cover them lightly with foil near the end if the tops are getting too browned.
I made these tonight for dinner and they were FABULOUS! My very picky husband LOVED them! Thanks for the recipe!
I have never heard of lamb in a Shepherds Pie recipe. But whatever people prefer I would think is great. My question is: Can I freeze them? Am thinking freeze them before cooking. Please respond.
Thank You
Yes! You can definitely freeze these. I would freeze after baking. Let them cool completely before wrapping and placing in the freezer! 🙂
Any suggestions on what i can replace the onion soup mix with? Have a family member allergic to onion!
Ive always used campbells vegetable beef soup in mine with beef and real mashed potatoes
Brenda, canned?
That would make sense and I’m going to try that, thank you. We always use Campbells tomato soup when me make a large pie so I would switch out the onion soup for that. My hubby doesn’t eat onions. I love reading the comments. I read a recipe and know my husband won’t eat the original but reading the comments you’ll find changes that will make the recipe work for you and your family.
These should be called Mini Cottage pies as Shepherds pies are made with lamb, (hence a “shepherd who looks after sheep”? Just saying
Can we pretend Shepherd’s also look after cows? lol. Feel free to sub in lamb if you prefer! 😉
Do I have to bake the pie crust before filling or can I just fill them unbaked and then bake all at once?
Can you put these away in the freezer? Before or after baking?
Yes! Freeze after they’re baked and cooled completely. Reheat in 350 degree oven until heated through!