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Mini Shepherd’s Pies

This fresh take on a classic Shepherd’s Pie gets its twist from a standard cupcake pan. Make it your own by adding diced, seasonal veggies to the mix.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
368 calories per serving


> 1 (24 oz) pkg homestyle mashed potatoes
> 2 tbsp olive oil
> 1 cup diced onion
> 1 cup diced carrot
> 1 lb ground beef
> 1 tsp tomato paste
> 2 tsp Worcestershire sauce
> 1 cup frozen peas, thawed


Preheat the oven to 400°F and prepare the potatoes in the microwave according to package directions. Meanwhile, heat 1 tbsp oil in a heavy-bottom pan over medium-high heat. Cook the onions and carrots stirring occasionally until slightly softened.
Add the remaining oil and stir in the ground beef, tomato paste, and Worcestershire sauce. Cook mixture for an additional 5 min., until no pinkness remains. Reduce heat to a simmer, stir in the peas and cook for 1 min.
Line a standard cupcake pan with paper liners. Divide the meat mixture evenly among the cavities and top each evenly with the mashed potatoes. Bake for 15 min. and broil for 1 min. more or until the mashed potatoes are lightly golden and toasted. Shepherd’s pies are ready when an internal thermometer reads 145°F. Allow pies to cool to room temperature before transferring to a container and setting in the freezer.
To reheat, leave pies in the fridge overnight to thaw and simply bake at 350°F for 10–15 min. or until pies are warmed through and an internal thermometer reaches 145°F.

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