Transforming a classic into bite sized perfection, these mini shepherd’s pies are perfectly portioned and irresistibly delicious!

Alright, picture this: seasoned ground beef, a vibrant mix of veggies, and velvety mashed potatoes, all snugly nestled in a bite size muffin mold. It’s the perfect appetizer for the holidays, and seriously who doesn’t love bite  sized appetizers?

I’m using ceramic muffin molds from the 8 piece bakeware set from the Larder and Vine for these mini pies because I can be sure that these pies will pop out effortlessly, leaving no sticky mess behind. 

Now, let’s talk about efficiency. The entire set, including the muffin molds, stacks up neatly into one tower of kitchen essentials. If you’re aiming to maximize space in your kitchen without compromising on the must haves, trust me, this set is for you.

And let’s have a moment for the trivets. Not only do they save your countertop from heat, but they also double as a stylish spoon rest or even a handy oven mitt. They even compliment the bakeware for an effortlessly chic look.

Ready to upgrade your kitchen game? Head to Larder and Vine and use my exclusive code ‘breakthru’ for a  20% discount on your entire order!

Ingredients for mini shepherd’s pies

Grab what you need and get started!

  • Pie crust
  • Potatoes
  • Butter
  • Milk
  • Ground beef
  • Thyme
  • Garlic powder
  • Onion powder
  • Carrot
  • Corn
  • Peas
  • Butter
  • Flour
  • Vegetable broth
  • Salt and pepper

How to make mini shepherd’s pies

  1. Prepare mashed potatoes.
  • Boil the potatoes until tender. Mash them using a ricer or masher.
  • Mix in 3 tbsp of butter, ½ cup of milk, and season with salt and pepper to taste. Set aside.
  1. Prebake pie crust.
  • Cut the sheets of pie crust into circles using a mold.
  • Place the circles into a muffin tin and bake at 375°F for 8 minutes or until lightly golden.
  1. Prepare beef filling.
  • In a skillet, cook the ground beef until browned. Season the beef with salt, pepper, thyme, garlic powder, and onion powder.
  • Add diced carrots, corn, and peas. Cook for a few minutes until vegetables are slightly tender.
  • In the center of the skillet, add 1 tbsp of butter and 1 tbsp of flour. Mix together.
  • Pour in broth and cook until the mixture thickens slightly, creating a savory gravy.
  1. Assemble shepherd’s pies.
  • Scoop approximately 1 tbsp of the beef and vegetable mixture into each prebaked pie crust in the muffin tin.
  • Top each with about 2 tbsp of the prepared mashed potatoes. You can use a piping bag.
  1. Bake and serve.
  • Bake the assembled pies at 375°F for about 25 minutes or until the tops are golden brown.
  • Allow the mini shepherd’s pies to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Can I use a different type of meat for the filling?

Absolutely! While traditional shepherd’s pie uses lamb, you can use beef, turkey, or a meat substitute based on your preferences.

Can I make these ahead of time?

Yes, you can assemble the mini shepherd’s pies ahead of time and refrigerate them. Bake them when ready to serve for a quick and convenient meal.

Can I freeze leftover shepherd’s pies?

Certainly! Freeze the cooled pies in an airtight container. When you’re ready to enjoy them, thaw in the refrigerator and reheat in the oven for a delicious meal.

Mini shepherds pie recipe muffins

Mini Shepherd’s Pies Recipe

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Transforming a classic into bite sized perfection, these mini shepherd's pies are perfectly portioned and irresistibly delicious!
Prep Time 45 minutes
Cook Time 33 minutes
Total Time 1 hour 18 minutes
Course Appetizer
Servings 12 servings

Equipment

Ingredients
  

  • 2 sheets of pie crust
  • 3 large potatoes
  • 3 tbsp butter
  • ½ cup milk
  • 1 cup ground beef
  • 1 tsp thyme
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 3 tbsp carrots diced
  • 3 tbsp corn
  • 3 tbsp peas
  • 1 tbsp butter
  • 1 tbsp flour
  • 3 tbsp vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Boil the potatoes until tender. Mash them using a ricer or masher. Mix butter, milk, and season with salt and pepper to taste. Set aside.
  • Cut the sheets of pie crust into circles using a mold. Place the circles into a muffin tin and bake at 375°F for 8 minutes or until lightly golden.
  • In a skillet, cook the ground beef until browned. Season the beef with salt, pepper, thyme, garlic powder, and onion powder. Add diced carrots, corn, and peas. Cook for a few minutes until vegetables are slightly tender.
  • In the center of the skillet, add butter and flour. Mix together. Pour in broth and cook until the mixture thickens slightly, creating a savory gravy.
  • Scoop approximately 1 tbsp of the beef and vegetable mixture into each prebaked pie crust in the muffin tin. Top each with about 2 tbsp of the prepared mashed potatoes. You can use a spoon or a piping bag.
  • Bake the assembled pies at 375°F for about 25 minutes or until the tops are golden brown. Allow the mini shepherd’s pies to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Notes

  • For a nice touch, use a piping bag to top the pies with mashed potatoes. It not only looks great but also ensures an even distribution of the delicious potato layer.
 
  • For consistently shaped pie crusts, use a round cookie cutter or a glass with a wide rim to cut the circles. This ensures uniformity and a polished look when serving.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my three cheese lasagna recipe.