These Mini Shepherds Pot Pies are the ultimate comfort food in a hand-held form. Made with flaky pie crust, savory beef and vegetable filling, and topped with creamy mashed potatoes, they’re a fun twist on the classic shepherd’s pie. Perfect for dinner, parties, or meal prep, these mini pies pack all the hearty flavors you love into a portable and delicious format.

Mini Shepherds Pot Pies

Why You’ll Love This Recipe

Individual Portions: Great for serving at parties, family dinners, or packing in lunchboxes.
Classic Comfort Flavors: All the richness of traditional shepherd’s pie with tender beef, veggies, and creamy mashed potatoes.
Quick Prep: Uses store-bought pie crust and mashed potatoes to save time.
Kid-Friendly: Fun size and mild flavors make these a hit with little ones.
Make-Ahead Friendly: Bake and store for easy meals during the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package refrigerated pie crust (2 x 9-inch pie crusts)
½ lb. lean ground beef
1 oz onion soup mix
1 tablespoon all-purpose flour
¾ cup beef broth
1 cup frozen mixed vegetables (corn, peas, carrots)
1 package Bob Evans Classic Mashed Potatoes

Directions

Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Prepare the Pie Crusts
Unroll both pie crusts. Using a 3-inch round cookie cutter (or small bowl), cut out 12 circles. Re-roll scraps if needed to make enough rounds.
Press one circle into each muffin cavity and bake for 8–9 minutes until lightly browned.
Cook the Filling
In a skillet over medium heat, brown the ground beef until fully cooked and crumbled.
Stir in the onion soup mix and flour. Cook for 1 minute.
Add the beef broth, scraping the bottom of the pan to loosen browned bits. Stir in frozen vegetables and cook for 2–3 minutes, or until thickened and vegetables are heated.
Assemble the Pot Pies
Spoon about ¼ cup of the meat mixture into each baked pie crust.
Top each one with 2 tablespoons of mashed potatoes, spreading slightly to cover the filling.
Bake
Return to oven and bake for an additional 20–25 minutes, until crust is golden and filling is hot.
Optional Browning
For golden mashed potato tops, broil on high for the last 2 minutes. Watch closely to avoid burning.
Serve
Run a butter knife around the edges to loosen each mini pie. Remove from the tin and serve warm.

Servings and Timing

Servings: 12 mini pot pies
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Ground Turkey or Chicken: Substitute beef with a leaner option.
Sweet Potato Topping: Use mashed sweet potatoes for a fun twist.
Cheesy Topping: Mix shredded cheese into the mashed potatoes before topping.
Herb Crust: Add a pinch of dried thyme or rosemary to the pie crust for added flavor.
Vegetarian: Swap beef with plant-based meat alternatives or lentils.

Storage/Reheating

To store: Let pies cool completely. Store in an airtight container in the refrigerator for up to 4 days.
To freeze: Wrap each pie in plastic wrap, then foil. Freeze for up to 2 months.
To reheat:

From fridge: Bake at 350°F for 10–15 minutes until heated through.
From frozen: Bake at 350°F for 25–30 minutes, or until hot in the center.
Microwave: Not recommended for best texture, but can be done in short intervals.

FAQs

Can I make these ahead of time?

Yes, you can fully bake them and store in the fridge or freezer. Reheat as needed.

What if I don’t have a muffin tin?

You can use ramekins or mini pie dishes instead. Adjust bake time slightly as needed.

Can I use homemade mashed potatoes?

Absolutely. Just make sure they’re smooth and thick enough to hold their shape on top.

What vegetables work best in the filling?

A classic mix of corn, peas, and carrots is great, but green beans, mushrooms, or diced zucchini also work.

Can I make this gluten-free?

Use a gluten-free pie crust and thickener like cornstarch or a GF flour blend.

Do I need to thaw the vegetables first?

No, frozen vegetables can be added directly to the skillet and will cook quickly.

Can I use puff pastry instead of pie crust?

Yes, but note that puff pastry will rise more and may need to be pressed down when assembling.

How do I keep the crust from getting soggy?

Pre-baking the crust before adding the filling helps keep the bottoms crispy.

Can I double the recipe?

Yes! You can make two muffin tins’ worth and freeze extras.

Are these good for kids?

Yes, they’re perfectly portioned and easy for little hands—plus they hide a good amount of veggies.

Conclusion

Mini Shepherd’s Pot Pies are a fun, portable twist on a comfort food classic. With flaky crust, rich beef and veggie filling, and creamy mashed potato topping, they’re a hearty meal the whole family will love. Whether you’re meal-prepping, hosting a gathering, or simply craving something cozy, these mini pies deliver big flavor in every bite.