Mini Shepherd's Pies

Mini Shepherd's Pies

"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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Ingredients

50 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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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Directions

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  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.

Footnotes

  • 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.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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

Most helpful critical review

Easy and fast recipe! Delicious turnout.

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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.