Mini Shepherd’s Pot Pies

Individual Comfort Bites with Meaty Filling & Cheesy Mashed Potato Tops

These Mini Shepherd’s Pot Pies are a handheld version of the classic British comfort dish—warm, savory meat filling topped with creamy mashed potatoes and melted cheddar cheese. Baked in a buttery biscuit crust, they’re perfect for feeding a crowd or freezing for future meals.

A comforting, hearty bite that everyone will love!

Why You’ll Love This Recipe:

• 🍗 Meaty Goodness: Ground beef or lamb gives deep umami flavor.
• 🥕 Veggie Boost: Peas, carrots, and corn add color and nutrition.
• 🥔 Mashed Potato Magic: Silky topping with a sprinkle of cheese for extra richness.
• ⏱️ Quick Assembly: From stovetop to oven in under 30 minutes.
• ❄️ Freezer-Friendly: Make a double batch and save half for later.

Ingredients (Makes 12 mini pies):

For the Filling:

• 1 lb ground beef or lamb (or plant-based ground meat for vegetarian option)
• 1 small onion , finely chopped
• 2 cloves garlic , minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 tbsp tomato paste (for rich depth)
• 1 tbsp Worcestershire sauce (adds bold savoriness)
• ½ cup beef broth (or vegetable broth for veggie version)
• 1 tsp dried thyme (or rosemary for variation)
• ½ tsp salt
• ½ tsp black pepper

For the Topping:

• 1½ cups mashed potatoes (creamy and warm – homemade works best!)
• 1 cup shredded cheddar cheese (sharp adds more flavor)

For the Crust:

• 1 can refrigerated biscuit dough (12 biscuits – use store-bought or make your own)
• 1 tbsp melted butter (for brushing tops)

To Garnish:

• Chopped fresh parsley (optional – for color and freshness)

Instructions:

Step 1: Preheat Oven & Prep Tin

Preheat oven to 375°F (190°C) .

Grease a 12-cup muffin tin lightly with oil or butter.

Set aside while preparing the filling and mashed potatoes.

Step 2: Cook the Shepherd’s Filling

In a skillet over medium heat:

• Brown the ground beef or lamb until fully cooked.
• Drain excess fat if needed.

Add:

• Chopped onion
• Minced garlic
  and sauté for 2–3 minutes , until softened and fragrant.

Stir in:

• Frozen vegetables
• Tomato paste
• Worcestershire sauce
• Beef broth
• Thyme, salt, and pepper

Simmer for 5 minutes , allowing flavors to meld together.

Remove from heat and let cool slightly before assembling.

Step 3: Shape the Mini Crusts

Flatten each biscuit round with your hands or a rolling pin.

Press gently into each greased muffin cup, shaping into a neat little crust.

Tip: If the dough is too sticky, dust with flour or chill briefly for easier handling.

Step 4: Assemble the Mini Pies

Fill each biscuit-lined muffin cup with:

• A spoonful of meat and veggie mixture
• A scoop of mashed potatoes on top
• A sprinkle of cheddar cheese

Make sure not to overfill—leave room for puffing during baking.

Step 5: Bake Until Golden & Bubbly

Bake at 375°F (190°C) for 18–20 minutes , or until the tops are golden brown and the fillings are hot and bubbling.

Brush the tops with melted butter right after baking for a glossy finish.

Let cool for 5 minutes before carefully removing from the tin.

Step 6: Garnish & Serve Warm

Top with a few leaves of fresh chopped parsley for a pop of color and brightness.

Serve warm as a satisfying lunch, dinner, or snack.

Each bite brings together:

• Rich, seasoned meat filling
• Creamy, cheesy mashed potato crown
• And that flaky, buttery crust edge

Tips for Success:

• 🧈 Use Room-Temp Biscuits: Easier to shape and less likely to tear.
• 🥣 Make Ahead Magic: Prepare the filling ahead and refrigerate—assemble just before baking.
• 🧀 Cheese Swap Option: Try Gouda or goat cheese for different flavor profiles.
• 🌱 Vegetarian Version: Replace meat with lentils or mushrooms for a meat-free twist.
• ❄️ Freeze for Future: Cool completely and freeze unbaked pies—reheat in oven when ready to eat.

Serving Suggestions:

• Perfect for school lunches, family dinners, or weekend brunches.
• Ideal with a side salad or roasted veggies for a full meal.
• Great with coffee, tea, or a glass of milk.

Nutritional Information (per pie, makes 12 servings – approximate):

(With regular beef and cheddar – per mini pot pie)

• Calories: ~220 kcal
• Protein: ~8g
• Carbohydrates: ~15g
• Fat: ~12g
• Fiber: ~1g
• Sugar: ~3g

These Mini Shepherd’s Pot Pies prove that you don’t need big pots or pans to enjoy classic comfort food. With their savory centers, soft potato tops, and golden crusts—they’re a must-bake for anyone who loves shepherd’s pie but wants it in handheld form.