Easy Mini Shepherd’s Pies

why make this recipe

This recipe makes small, tasty shepherd’s pies that cook fast. They suit busy nights, snack time, or a party. You can change meat or make them with plant milk and vegan butter. If you like quick meals, these fit well with other easy dinner ideas.

introduction

Easy Mini Shepherd’s Pies give you a full meal in one bite. They have savory meat, vegetables, and a soft mashed potato top. Kids like them. Adults like them. You can make them ahead and bake later.

how to make Easy Mini Shepherd’s Pies

Follow the steps below and work in order. Use a muffin tin to make small pies. For other simple ideas, see a list of simple recipes that match these flavors.

• Brown the ground meat in a skillet. Drain extra fat.
• Add chopped onion and minced garlic. Cook until soft.
• Stir in peas and carrots, tomato paste, beef broth, and Worcestershire sauce. Let it simmer until thick.
• Boil potatoes until soft. Drain and mash with milk, butter, salt, and pepper.
• Spoon meat into a greased muffin tin (about 2/3 full).
• Top each with mashed potato and smooth or pipe.
• Add cheese if you like.
• Bake until golden and hot.

Ingredients :

1 lb ground beef (or ground turkey/lamb), 1 small onion, chopped, 1 garlic clove, minced, 1 cup frozen peas and carrots, 2 tbsp tomato paste, ½ cup beef broth, 1 tsp Worcestershire sauce, Salt and pepper to taste, 3 large potatoes, peeled and chopped, ¼ cup milk (or plant-based alternative), 2 tbsp butter (or vegan butter), Shredded cheddar cheese (for topping), Fresh parsley, chopped (for garnish)

Directions :

Preheat oven to 400°F (200°C). Boil potatoes in salted water for 10–12 minutes or until fork-tender. Drain and mash with milk, butter, salt, and pepper. Cook ground meat in a skillet until browned. Drain excess fat. Add onion and garlic to the pan and sauté until translucent. Stir in peas, carrots, tomato paste, broth, and Worcestershire sauce. Simmer 3–5 minutes until slightly thickened. Grease a muffin tin and spoon in the meat filling (about ⅔ full). Top with mashed potatoes, smoothing with a spoon or piping bag. Optional: Sprinkle shredded cheese on top. Bake for 10–15 minutes until golden. Broil for 2–3 minutes for a crisp top. Serve warm, garnished with parsley.

how to serve Easy Mini Shepherd’s Pies

Serve them hot from the oven. Add a small salad or steamed veg on the side. They work well with bread or a light soup. You can also serve them as finger food at a party. For side dish ideas, try quick recipes like quick chicken meals that pair well.

how to store Easy Mini Shepherd’s Pies

Cool pies to room temperature, then put in an airtight container. Keep in the fridge for up to 3 days. To freeze, place on a tray until firm, then move to a freezer bag. Freeze up to 2 months. Reheat from fridge in a 350°F (175°C) oven for 10–15 minutes. From frozen, bake at 375°F (190°C) for 20–25 minutes.

tips to make Easy Mini Shepherd’s Pies

• Brown the meat well for more flavor.
• Drain excess fat so filling is not greasy.
• Pipe potatoes with a bag for neat tops.
• Use a little extra broth if filling looks dry while cooking.
• Make filling a day ahead to save time.

variation (if any)

• Use ground turkey or lamb instead of beef.
• Add corn or diced mushrooms for extra veg.
• Swap cheddar for mozzarella for a milder top.
• Make vegetarian: use lentils or plant-based mince and vegetable broth.

FAQs

Q: Can I use frozen mashed potatoes?
A: Yes. Thaw and soften with a bit of milk before using.

Q: How many pies does this make?
A: It makes about 8–12 mini pies, depending on muffin tin size.

Q: Can I skip the Worcestershire sauce?
A: Yes. It adds flavor, but you can skip it or use soy sauce.

Q: Can I make these dairy-free?
A: Yes. Use plant milk and vegan butter, and skip cheese or use vegan cheese.

Conclusion

For a similar mini pie idea and extra tips, see this Mini Shepherd’s Pot Pies Recipe.

Easy Mini Shepherd’s Pies

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• Author: kaoucheegmail-com
• Total Time: 45 minutes
• Yield: 8-12 mini pies 1x
• Diet: Optional Vegetarian

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Description

These tasty mini shepherd’s pies provide a full meal in one bite, perfect for busy nights or parties.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (or ground turkey/lamb)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 cup frozen peas and carrots
• 2 tbsp tomato paste
• ½ cup beef broth
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 3 large potatoes, peeled and chopped
• ¼ cup milk (or plant-based alternative)
• 2 tbsp butter (or vegan butter)
• Shredded cheddar cheese (for topping)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Boil potatoes in salted water for 10–12 minutes or until fork-tender. Drain and mash with milk, butter, salt, and pepper.
3. Cook ground meat in a skillet until browned. Drain excess fat.
4. Add onion and garlic to the pan and sauté until translucent.
5. Stir in peas, carrots, tomato paste, broth, and Worcestershire sauce. Simmer 3–5 minutes until slightly thickened.
6. Grease a muffin tin and spoon in the meat filling (about ⅔ full).
7. Top with mashed potatoes, smoothing with a spoon or piping bag.
8. Optional: Sprinkle shredded cheese on top.
9. Bake for 10–15 minutes until golden. Broil for 2–3 minutes for a crisp top.
10. Serve warm, garnished with parsley.

Notes

Make the filling a day ahead to save time, and use a piping bag for neat tops.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Irish

Nutrition

• Serving Size: 2 mini pies
• Calories: 320
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 55mg

Keywords: shepherd's pie, mini pies, comfort food, quick meal, party food