Mini Shepherd’s Pies (Also known as Cottage Pies)

Mini Shepherds Pies - - and I do mean 'pies'!

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.   – –

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!

Mini Shepherds Pies - My Yellow

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.

Mini Shepherds (Cottage) Pies - (2)

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.

Mini Shepherds Pies - My Yellow Farmhouse.comMini Shepherds Pies - My Yellow (2)


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

Mini Shepherds  Pies - - and I do mean 'pies'!

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

Mini Shepherds Pies - My Yellow (3)

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!

Mini Shepherds Pies - - and I do mean 'pies'!  myyellowfarmhouse.comMini Shepherds Pies - - and I do mean 'pies'!


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 !!

Mini Shepherds Pies - and I do mean 'pies'!

++  Recipe adapted from

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

21 thoughts on “Mini Shepherd’s Pies (Also known as Cottage Pies)

  1. 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 )


      1. 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’…)


  2. 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!!!


  3. 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 !!


    1. 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 )


  4. 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! 🙂

    Liked by 1 person

    1. 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!!??


      1. 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! 😉

        Liked by 1 person

    1. 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 !!


    1. 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 )

      Liked by 1 person

    1. 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!!

      Liked by 1 person

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