Skip to Content

Mini Shepherd's Pot Pies

  • Save Recipe
  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Traditional shepherd’s pie gets a mini makeover in this easy muffin tin recipe. The best part? You can prepare these pies ahead of time and freeze for a later date—perfect to stash away for busy weeknights when you need to get dinner on the table fast.
Created Aug 18, 2017
  • Save
  • Share
  • Keep Screen On


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/2 lb (250 g) lean ground beef
  • 1 small onion, chopped
  • 4 teaspoons all-purpose flour
  • 3/4 cup beef flavoured broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups frozen mixed vegetables
  • 3 cups mashed potatoes


  • 1
    Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches diameter. Using 4-inch round cutter, cut 6 rounds from each crust.
  • 2
    Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  • 3
    Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture.
  • 4
    Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
  • 5
    To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 10 minutes longer or until instant-read thermometer inserted in centre reads 165°F.

Expert Tips

  • Tip 1
    Make your own mashed potatoes using instant mashed potatoes.
  • Tip 2
    If you don’t have a 4-inch round cutter, find a small plate you can cut around using a small knife.
  • Tip 3
    Sprinkle with chopped parsley after baking.

Nutrition Information

240 Calories, 10g Total Fat, 5g Protein, 31g Total Carbs

Nutrition Facts

Serving Size: 12 pot pies
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved