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.
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!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Mini Shepherd’s Pot Pies Recipe
- 1 package refrigerated piecrust, 2 x 9 inch pie crusts
- ½ lb. lean ground beef
- 1 1oz envelope 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
- 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!
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.
PIN THIS IMAGE TO SAVE THE RECIPE: