If you have parchment paper, place a strip, long enough so that it hangs out on each side, in each section of the muffin tin. This will help when you remove the mini pies.
I had planned to share these with my neighbors…. but ended up eating them all – that’s how much I love them! I based both the ground beef filling and creamy mashed potatoes on my recipe for Shepherds Pie, with a few adjustments. – – https://myyellowfarmhouse.com/2013/01/10/shepherds-pie/
Mini Shepherds Pies are easy to make! The recipe calls for purchased pie crust and – if you’re short on time – a 24 oz. container of ready-to-eat mashed potatoes can be used. Making these mini pies is fun and easy – and so is eating them.
Ingredients and Method
- 1 box refrigerated pie crusts
- 24 oz. refrigerated mashed potatoes – OR – homemade mashed potatoes
- Homemade Mashed Potatoes
- 5 cups cubed Yukon Gold potatoes ++ Peeled and cut into 2″ chunks
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 2 – 3 Tbs. butter
- 1/3+ cup milk or Half and Half ++ I used Half and Half
- Ground Beef & Vegetable Filling
- 1 Tbs. butter or olive oil
- 1/2 medium-sized onion, chopped ++ About 1/3 cup
- 1/2 lb. ground (minced) beef ++ I used 80%
- 3/4 cup frozen corn ++ No need to thaw
- 3/4 cup frozen peas ++ No need to thaw
- 1 Tbs. tomato paste ++ Freeze tomato paste in 1 Tbs. portions in a ziploc bag.
- 1 beef or chicken bouillon cube
- 1/3 cup water
- 3/4 tsp. salt
- 1/3 tsp. pepper
Place 5 cups chopped, peeled Yukon Gold potatoes in a medium-sized saucepan. Add enough cold water to cover. Bring to a boil over medium-high heat. Lower heat and cover saucepan. Allow potatoes to simmer for 25 – 30 minutes or until potatoes can easily be pierced with a sharp knife. ++ It’s better to cook the potatoes longer than end up with lumpy potatoes!! I know – Been There – Done That!
While potatoes are cooking, begin beef/veggie filling. Place 1 Tbs. butter In a large non-stick skillet. Add 1/3 cup chopped onion. Cook onions, stirring often, over medium heat until they soften. Add 1/2 pound chopped (minced) beef. Continue to cook until beef loses its pink color. ++ Break up any large chunks of beef. ++ Remove any extra grease, although I leave about 2 Tbs. – for the flavor.
Add 3/4 cup still-frozen corn and 3/4 cup still-frozen peas, 1/3 cup water, 1 Tbs. tomato paste, 3/4 tsp. salt, 1/3 tsp. pepper and either a chicken or beef bouillon cube.
Continue cooking, stirring often, for an additional 4 to 5 minutes… until most of the liquid has been absorbed. Set aside.
Now it’s time for the mini-pie crusts. This is fun! ++ Remove the pie crusts from the refrigerator about 15 minutes before so the crusts will be soft enough to work with.
Unroll pie crusts. Roll each crust into a 12″ circle, which only takes a second ’cause the crusts are almost that big already. Using a 4″ circle (I used the 4″ top of a plastic food container – or you could use a piece of cardboard) cut out 12 circles.
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Place one pie crust circle in each of the sections of a 12-cup muffin tin. Gently press pie crust to fit.
Bake at 400F for 8 minutes. ++ Lower oven temperature to 350F once you’ve removed muffin tin with bottom crusts from oven.
Finishing the mashed potatoes
Drain cooked potatoes. Mash down with a potato masher. Add 2 – 3 Tbs. butter, 3/4 tsp. salt, 1/4 tsp. pepper and approximately 1/3 cup milk – or ‘Half ‘n Half‘ – or Single Cream – and beat with a mixer until the potatoes are creamy but still stiff enough to hold their shape on top of the beef filling.
Putting it all together
Using a 1/4 cup measuring cup, put a portion of the meat/vegetable filling in each section. Top with 1/4 cup mashed potatoes. ++ If you have extra mashed potatoes, add a bit more to each mini-pie.
Sprinkle with a bit of paprika to give the Mini Shepherds Pies a bit of color. You know, part of finding a particular food delicious is often due to it’s color, so adding a bit of paprika not only makes things taste better but also gives them better eye-appeal. You can also sprinkle on a bit of cheese!
+
Bake the Mini-Shepherds Pies at 350F for 25 – 30 minutes. Potatoes and crust will be slightly browned.
++ Let stand 10 minutes before serving, which helps the pie crust to not fall apart when you remove the mini-pies. Enjoy !!
++ Recipe adapted from myfridgefood.com/recipes/entree-beef/mini-meat-pies
myyellowfarmhouse.com 
Hi Liz! I got the idea from seeing mini pies made with bite-sized bits of beef and some vegetables, topped with mashed potatoes. I LOVE Shepherds/Cottage Pie – so I tried using that for the filling. Sooo yummy! Fri. nite I made S’Mores Cupcakes but I want to ‘tweak’ the recipe a bit before I post it. I have a great photo of my neighbor’s little girl eating one of them – I’m gonna post it. (It’ll be the 2nd photo of Gia eating something lovely and messy that I had brought to share!) ; o )
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Did I see that photo or missed it? I have been browsing your blog. Enjoy the week!
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It seems you commented on this recipe back in April. I’ve gotta make these again – they were delicious. (It’s just not fun to cook for ‘oneself’…)
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Those cottage pies make me drool straight away. What a lovely idea to have individual ones. I never really thought I would do that!!! How is spring for you? ours is nice, warm and sunny so far. Have a lovely Sunday!!!
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My husband would love these tasty pies. I love the idea of freezing tomato paste in small portions. I do it with my chipotle peppers. Thanks for the tip .
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Thanks for taking the time to comment. And thank YOU for the tip about freezing chipotle peppers!
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Ooohhh my. How can something look so divine and wicked at the same time?
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I can’t ask my Canadian family or friends because most of them, being French Canadian, wouldn’t have any idea ! One of the many things I had to get used to the two times we lived in the province of Quebec was the ‘single cream’ and ‘double cream’ etc. thing – – – except, in Canada, they go by percentages.. like ‘12% cream’ or something like that. So I’d be writing down a recipe, for instance, from one of my husband’s aunts… and I’d use both French and English words… and put question marks next to the cream !!
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I absolutely ADORE Irish pubs – no matter what country they happen to be in! We actually had two, not too far away from us, when we lived in Malta !! ; o )
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My Mom was just tell me about an Irish pub near her home that makes the best Shepherds pie! A mini version would be perfect for her (she has a small appetite) and then I could freeze the rest for her to enjoy later. I’ll be using your recipe this weekend!
Thanks for sharing! 🙂
Allison
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I’m so pleased to know you’ll be making these for your mom!! Please let me know if you have any questions – or suggestions!! PS I was reminded, a while ago – when I posted a recipe for a ‘regular’ Shepherds Pie – that a true ‘Shepherds Pie’ is make with lamb…. A pie made ground (minced) beef is called a ‘Cottage Pie’. The thing is… here in North America ….. we DO call it a Shepherds Pie – so I’m just sticking with that !! ; o ) PSS I’m not sure if they do the whole ‘Cottage Pie’ VS ‘Shepherds Pie’ in Canada!!??
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I’ll let you know how they turn out! And, yes I believe you are correct on the lamb versus beef. I’m not too sure about Canada though I have a friend who is Canadian and I’ll ask her. Nothing like going to the source! 😉
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What fun! And they’re so cute!!!
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Thanks Mimi – they ARE cute !! ; o ) An old friend of mine, from Rhode Island, is coming to visit in about a week and a half. I’m planning to make regular Shepherds Pie for dinner when he’s here because he has a big appetite – and also because I’m planning to invite some of my husband’s family as well. But I really do love these little pies !!
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I love that you can use these in a buffet or if you have leftovers, since they’re so portable, throw one into a work lunch.
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Exactly !!! ; o )
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They looks delicious. No wonder you had them all by yourself! 🙂
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Hi There – you know, I put a Tbs. more butter AND used ‘Half ‘n Half’ in the mashed potatoes when I made them – but they were nice and creamy – not to mention buttery!! ; o )
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This looks so good! I am going to try this in the near future! Anything with mashed potatoes has got to be good, right!?
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I think you’ll really like these mini-pies – and – you can always add more mashed potatoes on top. I actually made enough to put 1/3 cup mashed potatoes on top… plus used Half ‘n Half for some extra creaminess!! Let me know if you ever get a chance to try these!!
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Thank you! I can’t wait to try this!
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