Description
These Mini Shepherd’s Pot Pies are a fun twist on the classic comfort dish, with a flaky pie crust filled with savory ground beef, vegetables, and topped with mashed potatoes and melted cheddar cheese. Perfect for individual servings of cozy flavor!
Ingredients
- 2 (9-inch) refrigerated pie crusts
- 1 lb. ground beef
- 1/4 yellow onion, diced
- 1/2 teaspoon garlic, minced
- 1 cup frozen mixed vegetables
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 1 teaspoon tomato paste (optional)
- Pepper, to taste
- 1/2 cup shredded cheddar cheese
- 2 cups mashed potatoes (homemade or instant)
Instructions
- Prepare the mashed potatoes and set aside.
- In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat, remove beef, and set aside.
- In the same skillet, sauté diced onion and garlic until translucent. Add mixed vegetables, crumble in the bouillon cube, and simmer until vegetables are soft.
- Return beef to skillet, add Worcestershire sauce, tomato paste, and season with pepper. Reduce heat to medium and simmer for 15 minutes.
- Meanwhile, roll out the pie crusts to about 12 inches in diameter. Cut six 4-inch rounds from each crust (12 total).
- Press dough rounds into the bottoms and sides of a greased muffin pan. Pre-bake at 350°F (175°C) for 7–10 minutes until lightly browned. Remove from oven.
- Divide beef mixture evenly among the 12 crusts. Top each with shredded cheddar cheese, then a layer of mashed potatoes.
- Bake at 350°F (175°C) for 30 minutes until crusts are golden brown and potatoes are lightly browned.
- Optional: Broil at 450°F (230°C) for 5 minutes to further brown the potatoes.
- Let stand for 10 minutes, then run a knife around each pie to release. Serve warm.
Notes
- Use homemade or instant mashed potatoes, depending on your preference.
- Swap beef with ground turkey, chicken, or lamb for variation.
- For extra richness, brush pie crust edges with an egg wash before baking.
- These mini pies can be made ahead and reheated for easy weeknight meals.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 200
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
