Mini Shepherd's Pies

Mini Shepherd's Pies

Campbell's Kitchen

"Here's a new way to enjoy a classic comfort food! Your favorite shepherd's pie ingredients are combined, spooned into muffin-pan cups and baked to delicious perfection. Each mini pie is full of flavor and sure to become a weeknight family favorite."
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50 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups.
  2. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  3. Add the garlic to the skillet and cook and stir for 1 minute. Remove the skillet from the heat. Stir in the soup, vegetables and Worcestershire sauce. Spoon about 1/4 cup beef mixture into each baking cup. Spread or pipe about 1/4 cup potatoes on top of each.
  4. Bake for 20 minutes or until the minis are hot. Top each with 1 tablespoon cheese.
  5. Bake for 5 minutes or until the cheese is melted.


  • Ingredient Note: You can also use regular-size foil baking cups to make this recipe. Reduce the mashed potatoes to 2 1/2 cups, and spread about 3 tablespoons on each mini. Proceed as directed above.
  • Alternate Preparation: To brown the tops of the minis, bake the minis as directed above for 20 minutes. Sprinkle with the cheese and broil for 2 minutes or until the cheese is melted and the potatoes are lightly browned.

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Read all reviews 9
  1. 10 Ratings

Most helpful positive review

As is, I think the flavor is a little boring, maybe due to the canned soup. My changes: Added garlic and onion to veggies. Used one can each cream of mushroom and cream of chicken. Made garlic m...

Most helpful critical review

Easy and fast recipe! Delicious turnout.

Most helpful
Most positive
Least positive

As is, I think the flavor is a little boring, maybe due to the canned soup. My changes: Added garlic and onion to veggies. Used one can each cream of mushroom and cream of chicken. Made garlic m...

I used flour tortillas as the crust and cooked them in a regular cupcake pan. Fast, fun, and delicious!

The whole family enjoyed it. It was declared a "keeper" recipe. We are freezing the last 2 to see how they do.

I cooked this recipe a few different ways. I added biscuit on the bottom. And it came out good, just make sure that you cook the dough before adding the meat mixture. My family loved it. I woul...

I made a couple changes for practicality. I used a casserole dish, and I doubled the amount of garlic and vegetables. It was wonderful!

I didn't include the worcestershire sauce, and it didn't seem to make a difference. Everyone at the party loved it!

Will definitely make this again. Everyone loved it and wanted the recipe. I made it exactly as listed.

I didn't use the worstershire sauce or garlic because I didn't them in the home. the mini pies were still so yummy! even on the next day for lunch leftovers. I plan to make these again in the ne...

Easy and fast recipe! Delicious turnout.