Mini Shepherd’s Pies

Why You’ll Love This Recipe

Mini Shepherd’s Pies are the ultimate comfort food, offering a perfect balance of savory beef filling, tender vegetables, and creamy mashed potatoes. The use of refrigerated buttermilk biscuits as a crust makes this dish incredibly easy to prepare, cutting down on time without sacrificing flavor. These mini pies are also convenient for portion control, making them ideal for serving guests or for meal prep.

Ingredients

For the Filling:

• 1 pound ground beef
• 3 tablespoons finely chopped onion
• ½ teaspoon garlic, minced
• ⅓ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 cup frozen mixed vegetables
• ½ teaspoon salt
• 1 (3 oz) package cream cheese, softened

For the Mashed Potatoes:

• 5–6 large potatoes, cooked and mashed (or use potato flakes according to the box directions)
• 3 tablespoons butter

For the Biscuit Crust:

• 1 tube (12 oz) refrigerated buttermilk biscuits

Topping:

• ¼ cup shredded cheese (any kind will work)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling:
   • In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
   • Add the chopped onion and minced garlic to the skillet, cooking for about 3-4 minutes until the onion is soft.
   • Stir in the ketchup, apple cider vinegar, frozen mixed vegetables, and salt. Cook for another 5-7 minutes until the vegetables are heated through. Remove from heat and set aside.
   • Stir in the softened cream cheese until the mixture becomes smooth and creamy.
2. Prepare the Mashed Potatoes:
   • In a separate pot, mash the cooked potatoes with butter until smooth and creamy. Set aside.
3. Assemble the Pies:
   • Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or individual pie pans.
   • Roll out the refrigerated buttermilk biscuits and flatten each one to fit the muffin tin cups. Place each biscuit into the cups to form a crust at the bottom of each muffin tin.
   • Spoon the beef and vegetable mixture into each biscuit-lined muffin cup.
   • Top each mini pie with a generous amount of mashed potatoes, spreading it evenly on top.
4. Bake the Pies:
   • Sprinkle shredded cheese over the top of each mini pie.
   • Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
5. Serve:
   • Allow the pies to cool for a few minutes before serving. Enjoy warm!

Servings and Timing

• Servings: 6-8 mini pies
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

• Ground Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a lighter version.
• Vegetarian: Use a meat substitute like lentils or tofu instead of ground beef and add extra vegetables for a vegetarian option.
• Add More Vegetables: Feel free to add other vegetables like peas, corn, or carrots to the filling for more variety.

Storage/Reheating

Store any leftover mini shepherd’s pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes until warmed through.

FAQs

Q1: Can I use leftover mashed potatoes for this recipe?

Yes, leftover mashed potatoes work perfectly for this recipe. Just make sure they’re creamy and spreadable.

Q2: Can I make these mini pies in advance?

Yes, you can prepare and assemble the mini pies ahead of time, then store them in the fridge until you’re ready to bake them.

Q3: Can I freeze these mini shepherd’s pies?

Yes, you can freeze the assembled pies before baking. Wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.

Q4: Can I use a different type of crust?

If you prefer, you can use puff pastry, pie crust, or even mashed sweet potatoes for a different twist on the classic shepherd’s pie.

Q5: How do I make these pies spicy?

Add a bit of chili powder, cayenne pepper, or your favorite hot sauce to the beef mixture for a spicy kick.

Q6: Can I make these mini pies gluten-free?

Use gluten-free biscuits or a gluten-free pie crust alternative for a gluten-free version of this recipe.

Q7: Can I add cheese to the filling?

Yes, you can add shredded cheese to the beef and vegetable mixture for extra richness.

Q8: How can I make these pies lighter?

Use lean ground turkey, reduce the amount of butter in the mashed potatoes, and skip the cheese topping for a lighter version.

Q9: Can I use canned vegetables instead of frozen?

Yes, canned vegetables can be used in place of frozen vegetables. Just be sure to drain them well before adding to the filling.

Q10: How do I prevent the biscuits from becoming soggy?

Make sure to bake the pies until the biscuits are golden brown and crisp at the edges. The filling should not be too wet to prevent sogginess.

Conclusion

Mini Shepherd’s Pies are the perfect combination of hearty flavors and comforting textures in an easy-to-make, portable form. With ground beef, vegetables, mashed potatoes, and a biscuit crust, these little pies are a hit for any occasion. Whether you’re serving them for dinner, a family gathering, or a fun meal prep option, they’re sure to become a family favorite!

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Mini Shepherd’s Pies

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• Author: Ava
• Total Time: 45 minutes
• Yield: 8 Servings
• Diet: Gluten Free

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Description

Mini Shepherd’s Pies are a fun and delicious twist on the classic comfort food, with a savory beef filling, creamy mashed potatoes, and a flaky biscuit crust. Perfect for dinner, family gatherings, or meal prep, these individual-sized pies are easy to make, customizable, and full of flavor. A satisfying and hearty meal that everyone will love!

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Ingredients

For the Filling:

• 1 pound ground beef
• 3 tablespoons finely chopped onion
• ½ teaspoon garlic, minced
• ⅓ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 cup frozen mixed vegetables
• ½ teaspoon salt
• 1 (3 oz) package cream cheese, softened

For the Mashed Potatoes:

• 5–6 large potatoes, cooked and mashed (or use potato flakes according to the box directions)
• 3 tablespoons butter

For the Biscuit Crust:

• 1 tube (12 oz) refrigerated buttermilk biscuits

Topping:

• ¼ cup shredded cheese (any kind will work)

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Instructions

• Prepare the Filling:

  • Cook the ground beef in a large skillet over medium heat until browned. Drain any excess fat.
  • Add chopped onion and garlic, cooking until the onion is soft. Stir in ketchup, apple cider vinegar, mixed vegetables, and salt. Cook for another 5-7 minutes. Remove from heat and stir in softened cream cheese.

• Prepare the Mashed Potatoes:

  • Mash the cooked potatoes with butter until smooth and creamy. Set aside.

• Assemble the Pies:

  • Preheat oven to 375°F (190°C). Lightly grease a muffin tin or individual pie pans.
  • Roll out refrigerated buttermilk biscuits and flatten each one to fit the muffin cups. Place each biscuit in a muffin tin cup to form a crust.
  • Spoon the beef mixture into each muffin cup and top with mashed potatoes. Sprinkle with shredded cheese.

• Bake the Pies:

  • Bake for 15-20 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.

• Serve:

  • Allow to cool for a few minutes before serving. Enjoy warm!

Notes

• Variations: Substitute ground beef with turkey or chicken, or make it vegetarian by using lentils or tofu. Add more vegetables like peas or carrots for extra flavor.
• Meal Prep: Make these ahead of time and store in the fridge or freeze for later.

• Prep Time: 20minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American