Mini Shepherd’s Pies

These mini shepherd’s pies pack all the savory, cozy flavor of the comfort-food favorite into a smaller package. The individual pies riff on classic shepherd’s pie by layering ground beef and potatoes in a doughy crust, but the recipe uses shortcut ingredients like refrigerated biscuits and potato flakes. It’s one of our easiest ground beef recipes for busy weeknights. Plus, the mini pies can be baked and stashed in the fridge or freezer for your family to find when they’re hunting for a savory snack.

Mini Shepherd’s Pies Ingredients

• Ground beef: This recipe is a great way to use up a pound of ground beef. Drain the grease off the meat after browning it, before creating the pies.
• Chili sauce: Use slightly zesty chili sauce to flavor the beef mixture. Your favorite brand of ketchup will also do the trick.
• Refrigerated biscuits: Pick up two tubes of buttermilk biscuits to make the mini pie crusts in a muffin pan.
• Mashed potato flakes: Recipes with potato flakes are easier than those made with from-scratch mashed potatoes. The flakes make these mini pies fast to assemble.
• Cream cheese: This unexpected ingredient makes the instant mashed potatoes taste richer and more like homemade ones.
• Butter: Add salted or unsalted butter to the boiling water used to rehydrate the potato flakes.
• Onion: Sautediced onion with the ground beef for extra flavor. Choose from several types of onion, including white or sweet Vidalia onions.
• Garlic: Mince garlic cloves for the beef filling with a rasp grater or a food processor.
• Cider vinegar: A splash of cider vinegar in the pan loosens up the beef mixture and adds tang.
• Potato chips: Crushed chips are added as a fun and crunchy topping on the mini pies. It’s a great way to use up broken chips at the bottom of the bag.
• Paprika: Paprika is an optional ingredient that can be sprinkled on the baked shepherd’s pies for a little color and flavor.

Directions

Step 1: Make the beef filling

In a large skillet over medium heat, cook and crumble the ground beef with the chopped onion and minced garlic until it’s no longer pink, about five to seven minutes. Drain off the excess grease. Stir in the chili sauce and cider vinegar.

Editor’s Tip: Browning ground beef is essential for a shepherd’s pie filling. The caramelization adds flavor, and since they don’t bake for long, precooking the meat ensures it will be safe to eat.

Step 2: Prepare the potatoes

In a small saucepan, combine 1-1/4 cups of water with the cream cheese and butter. Bring the mixture to a boil and stir until everything is combined. Remove the pan from the heat and stir in the potato flakes.

Step 3: Assemble the mini pies

Press each biscuit into the bottom and up the sides of a greased muffin cup. Fill the cups with the cooked beef mixture, then top them with mashed potatoes. Sprinkle crushed potato chips over the top of each pie.

Step 4: Bake the mini pies

Bake the mini shepherd’s pies at 375°F until the topping is golden brown, about 20 to 25 minutes. Sprinkle the pies with the optional paprika and serve.

Mini Shepherd’s Pies Variations

• Add corn to the pies: Cook 1/2 cup of frozen or canned corn with the beef filling.
• Spice them up: Make the filling more flavorful with salt and pepper, and try cayenne or steak seasoning. Take inspiration from our spicy shepherd’s pie recipe and add 1/2 cup of Mexicorn, taco seasoning and chili powder to the beef mixture.
• Make cheesy shepherd’s pies: Sprinkle shredded cheddar or Jack cheese into the biscuit shells before adding the beef, or sprinkle cheese on the tops before adding the chips.

How to Store Mini Shepherd’s Pies

These individual shepherd’s pies are the perfect size for an after-school or late-night snack. Let the pies cool completely, then transfer them to an airtight container. Store the leftover shepherd’s pies in the fridge.

How long do mini shepherd’s pies last?

The mini shepherd’s pies will last up to four days in the fridge. To protect the quality and flavor, they should be kept refrigerated in an airtight container.

Can you freeze mini shepherd’s pies?

Yes, you can freeze mini shepherd’s pies. To freeze the unbaked pies, assemble them, then cover the pan and place it in the freezer. To freeze the baked mini shepherd’s pies, cool them first and then store them in a single layer in freezer containers. Either way, the pies will last up to three months. Thaw the baked or unbaked pies in the refrigerator overnight before baking or reheating them.

How do you reheat mini shepherd’s pies?

To reheat mini shepherd’s pies, place the refrigerated pies on a baking sheet and warm them in a 350° oven. The pies can also be sliced in half and microwaved for one to two minutes until they’re hot. To reheat frozen baked pies, first let them thaw, then place them on a baking sheet and reheat them in a 375° oven until they’re warmed through, about 15 to 18 minutes. Cook unbaked frozen pies from frozen, adding a few extra minutes of baking time.

Mini Shepherd’s Pies Tips

Can you make mini shepherd’s pies with homemade mashed potatoes?

Yes, you can make mini shepherd’s pies with homemade mashed potatoes. Try topping the pies with cream cheese mashed potatoes, or flavorful versions like cheesy mashed potatoes or potato pumpkin mash. Shepherd’s pie is generally a fantastic way to use up leftover mashed potatoes.

What else can you serve with mini shepherd’s pies?

These mini shepherd’s pies include meat and potatoes, so serve them with vegetable side dishes like sweet onion creamed corn, a chopped garden salad or sauteed spinach and mushrooms. For a casual meal or when enjoying the pies as a snack, try serving them with a homemade condiment like burger sauce or spicy ketchup.