Beef/ Snacks and Appetizers

Mini Shepherd’s Pot Pies

These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a  flaky, crumbly pie crust.

Lately I’ve been playing with pre-made pie crusts. If you know me well enough, you know I can’t bake AT ALL. In fact, this whole blog name centers around this sad lack of talent of mine. But lately, I’ve been brave and tried out the wonder that is a pre-made pie crust. It’s cheap, it’s easy, it’s a cheat but it tastes so gooood.

And since I don’t bake, I have never had a reason to use baking related stuff. The first time I used a muffin pan in my life was a month ago when I made hash brown egg nests. Yeah, it was a little bit of an unconventional way to use muffin pans but hey, it worked and it was yummy. And today I found a second reason to use them.

These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a  flaky, crumbly pie crust.

Behold the humble mini Shepherd’s pot pie. A couple weeks ago I posted skillet shepherd’s pie, a no fuss version to enjoying comfort food. As I said there, if there’s anything I know how to do, it’s how to make a good shepherd’s pie. So when I saw a recipe for mini shepherd’s pot pies from Pillsbury, armed with my recent lessons of playing with pie crusts, I made them. I made them good. You know how shepherd’s pie tastes great by itself? Add some flaky crumbly pie crust and it’s just mmmmmm delicious. It’s something I can truthfully say is great. I have no problem singing from the mountain tops on how great it is.

I did change up a couple of things though, namely the filling. I made that my style which is heavily seasoned with beef bouillon cubes and Worcestershire sauce (does anyone else have extreme difficulty spelling that?) to beef up the flavor because that’s how I like it. I also doubled the beef quantity because…beef. We need more beef. Also, I added a third layer of shredded cheddar cheese and did my usual fork sculpting with the mashed potatoes to make it look pretty. And finally I broiled it a little to brown the potatoes some more.

These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a  flaky, crumbly pie crust.

Being the stranger to baking that I am, I didn’t have a 4″ dough cutter thingy though so I had to use a cup which measured about 3 1/2″. So my cups look a little on the tiny side. Which meant I had to pack less filling. The measurements for the beef mixture should work though for proper sized cups. Let me know if they don’t. And if not, you’ll have some extra beef filling to munch on while waiting for the pie crusts and potatoes to brown. Not a bad deal.

These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a  flaky, crumbly pie crust.

For the potatoes, I felt it was a waste of time to make them from scratch for so little an amount, so I used a 4.8 oz. packet of Betty Crocker’s sour cream and chives instant mash. There were some leftover mashed potatoes but again, not a big deal. More leftovers to munch on. What I did with the leftover beef and potatoes was layer them Shepherd’s pie style into ramekins with cheese in between layers. Cute way of enjoying Shepherd’s pie, ramekin style!

If we want to be precise, I would say half a packet of that would be enough but it feels weird only cooking half. Besides, I like mashed potatoes, so the more the merrier. If you want to take the purist approach and make your mashed potatoes from scratch, it should take two russet potatoes to fill them up nicely. I also sprinkled some dried Parmesan on the mashed potatoes before baking and garnished it with chopped parsley. This step is purely optional though. If you notice little round specks of texture on the pie crusts, yeah, that’s the Parmesan.

And what do we do with the leftover pie crust? A reader, Kelly came up with brilliant idea of brushing it with butter and sprinkling a little cinnamon sugar on it. Bake it at 350 degrees F for 10 minutes for tasty treats!

These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a  flaky, crumbly pie crust.

Do you see that crust just breaking apart and crumbling into flaky pie crusty goodness? It’s the perfect treat, appetizer, breakfast or brunch. And just in time for the cold months!

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These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a flaky, crumbly pie crust.

Mini Shepherd’s Pot Pies

  • Author: The Cooking Jar
  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 25 mins
  • Yield: 12 1x


  • 2 9″ refrigerated pie crusts
  • 1 lb. ground beef
  • 1/4 yellow onion, diced
  • 1/2 teaspoon garlic, minced
  • 1 cup frozen mixed vegetables
  • 1 beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon tomato paste (optional)
  • Pepper to taste
  • 1/2 cup cheddar cheese, shredded
  • 2 cups mashed potatoes (homemade or instant)


  1. Prepare mashed potatoes and set aside
  2. Over medium high heat, brown beef until fully cooked. Drain off any excess fat. Remove and set aside
  3. Saute onions and garlic until translucent
  4. Add mixed vegetables, crumble the beef bouillon cube and simmer until vegetables are soft
  5. Add beef, Worcestershire sauce, tomato paste and season with pepper to taste. Reduce heat to medium and simmer for 15 minutes
  6. Meanwhile, unroll the pie crusts and roll each crust to 12″ in diameter. Cut six 4″rounds from each crust
  7. Press each round on the bottom and sides of a muffin pan and bake at 350 degrees F for 7-10 minutes or until lightly browned. Remove from oven and set aside
  8. Divide beef mixture among all 12 cups
  9. Top with some cheddar cheese and finish with mashed potatoes
  10. Bake at 350 degrees F for 30 minutes or until crusts are golden brown and mashed potatoes have browned
  11. Broil at 450 degrees F for 5 minutes if needed to brown the potatoes some more
  12. Let it stand for 10 minutes and remove by running a knife outside each pie
  13. Dish and serve warm


Inspired by Pillsbury

These mini Shepherd's pot pies are a cute and insanely delicious spin on the classic Shepherd's pie with all the goodness of a  flaky, crumbly pie crust.

A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!



Shredded Mississippi pot roast in a bowl with pepperoncini peppers.



♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    December 28, 2020 at 2:02 AM

    Great recipe! I made a slight change to suit my cooking semi-homemade style – I omitted the bullion cube & Worcestershire sauce and replaced it with a jar of Heinz’s Savory Beef Gravy – keeps the filling moist (ugh, hate that word!) and amps up the beefy flavor.

    • Reply
      The Cooking Jar
      December 30, 2020 at 12:45 PM

      I just have to say what an amazing idea that is, putting in some beef gravy with the beef mixture. I kind of salivated a little reading your comment, that’s how good an idea it is!

  • Reply
    February 21, 2018 at 7:04 AM

    Never thought of this but sounds brilliant,I have a very fussy granddaughter so will definitely pass this on to my daughter,I also think shepherds pie is interchangeable.

    • Reply
      The Cooking Jar
      February 26, 2018 at 11:36 PM

      I hope she takes to it! I loooooove a good shepherds pie and this one gives you pastry as well.

  • Reply
    Mary Ament
    June 7, 2016 at 8:12 PM

    This is excellent!-my spouse has invasive cancer and his eating portions has drastically declined-so making six in muffin tins a very good idea-pots. already done-will use corn on top of meat as its his favorite veg.-this way he can have a mini pie and another veg on side-also others can be frozen and taken out as needed.

    • Reply
      The Cooking Jar
      June 8, 2016 at 3:04 PM

      I’m really glad to hear this helps, Mary! I hope this will make him feel better about eating. Corn will work wonderfully with this.

  • Reply
    December 27, 2014 at 10:18 PM

    This isn’t shepherd’s pie, it’s cottage pie.

    • Reply
      The Cooking Jar
      December 27, 2014 at 11:16 PM

      They’ve always been interchangeable to me! But if you prefer lamb, go ahead and substitute ground beef with lamb 🙂

  • Reply
    September 21, 2014 at 9:37 AM

    Yum! I ended up with 14 little pies and they turned out great! Added a little extra seasoning & tomato paste and mistakenly used a nacho blend shredded cheese, but no harm no foul. A little extra heat is always welcome. Went with the a double pack of instant mashed potatoes & had enough left over for another day so I did not eat them. The left over pastry ends were another story though; brushed them with butter & sprinkled a little cinnamon sugar on them & baked them at 350 for 10 minutes……nice little treat! This recipe is going into my favorites! Thank you. kel

    • Reply
      The Cooking Jar
      September 21, 2014 at 4:44 PM

      That’s fantastic! I was at a loss on what to do with the leftover pastry so this is a really good idea. I’ll add a note on what you did for those that don’t want to waste any. And thanks for coming back to leave a review 🙂

  • Reply
    September 18, 2014 at 5:37 PM

    These look great, I’m a senior and eat smaller meals, so these will be perfect.

    Thank you

    • Reply
      The Cooking Jar
      September 19, 2014 at 2:52 PM

      That’s great to hear Carolyn! I never thought of smaller portions for seniors before but now it’s something to keep in mind 🙂

  • Reply
    Thalia @ butter and brioche
    September 18, 2014 at 5:21 PM

    These are the cutest little shepherds pies ever.. definitely could devour a couple right now. They look so yummy and delicious!

    • Reply
      The Cooking Jar
      September 19, 2014 at 2:50 PM

      They were! And they heated up pretty nicely the next day too. Because of the pie crust there was no sogginess from microwave heating! Thanks, Thalia!

  • Reply
    September 18, 2014 at 11:20 AM

    Yessss, that word!! Both saying and spelling it are a nightmare for me. These look awesome 🙂

    • Reply
      The Cooking Jar
      September 19, 2014 at 2:49 PM

      Thanks, Tekesha! Thank god for auto-correct, right? If I were to pronounce it how it’s spelled, I’d be like ‘Wor-chest-ter-shire’ Pretty sure I made a fool of myself once saying it out loud that way. I know better now!

  • Reply
    Nagi {RecipeTin Eats}
    September 18, 2014 at 2:18 AM

    It’s a good thing these are so small. Because that way I can pop them in my mouth one after the other super fast! These are adorable, so creative and SO delicious looking that the very late lunch sitting here right beside me as I type this comment is looking very inadequate all of a sudden. Do you think they’ll freeze ok after blind baking the pastry and putting the filling in, before baking the second time? I am thinking it will – what do you think?

    • Reply
      The Cooking Jar
      September 19, 2014 at 2:45 PM

      I think they will too. I’ve been wondering if they were freezer friendly but I’m still a newbie at freezer meals. If you say they will, then I trust your opinion, with your expertise in it!

  • Reply
    Matt Robinson
    September 18, 2014 at 12:15 AM

    Absolutely love these, what a fun idea!

  • Reply
    [email protected]
    September 17, 2014 at 12:03 PM

    Looks so yummy and mini is even better!


    • Reply
      The Cooking Jar
      September 17, 2014 at 2:38 PM

      Thanks, Dorcas! They even taste good heated up the next day! Still munching on some 🙂

  • Reply
    Karen chrestay
    September 17, 2014 at 9:25 AM

    I really like this idea, Farah! I have two giant muffin tins that will make the pies about 5 inches in diameter. They won’t be as cute, but one should be a good size single serving. Thanks!

    • Reply
      The Cooking Jar
      September 17, 2014 at 2:37 PM

      That’s an incredibly good idea! I should get some jumbo muffin pans now 🙂

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