Best 9 Mini Shepherds Pie Recipes

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Mini shepherds pie is a delicious and comforting dish that is perfect for a weeknight meal. It is made with ground beef, vegetables, and a creamy mashed potato topping. The mini size makes them perfect for individual servings, and they can be easily made ahead of time. Whether you are looking for a quick and easy meal or a fun and festive dish for a party, mini shepherds pie is a great option. With so many variations and toppings to choose from, you are sure to find a recipe that everyone will love.

Here are our top 9 tried and tested recipes!

MINIATURE SHEPHERD'S PIES



Miniature Shepherd's Pies image

These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 13

1/2 pound ground beef
1/3 cup finely chopped onion
1/4 cup finely chopped celery
3 tablespoons finely chopped carrot
1-1/2 teaspoons all-purpose flour
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2/3 cup beef broth
1/3 cup frozen petite peas
2 packages (17.3 ounces each) frozen puff pastry, thawed
3 cups mashed potatoes

Steps:

  • Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside., Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups., Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.

Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

MINI SHEPHERD'S PIE



Mini Shepherd's Pie image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 55m

Yield 12 mini pies

Number Of Ingredients 17

Nonstick cooking spray
1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar

Steps:

  • Preheat oven to 425 degrees F.
  • Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
  • Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
  • Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
  • Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
  • Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

MINI SHEPHERD'S PIES



Mini Shepherd's Pies image

These savory little pies may be made with simple convenience items, but I'm just as confident serving them to drop-in company as I am to my husband and three boys. -Ellen Osborne, Clarksville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 12

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1-1/4 cups water
3 ounces cream cheese, cubed
3 tablespoons butter
1-1/4 cups mashed potato flakes
2 tubes (6 ounces each) small refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Steps:

  • Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar. , In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes., Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips. , Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

Nutrition Facts : Calories 612 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1094mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein.

MINI SHEPHERD'S PIES



Mini Shepherd's Pies image

Delicious appetisers that can be made up to 2 days ahead. Adapted from a recipe I found in the Austrlaian magazine 'New Idea'. This recipe makes 45 Mini Shepherd's Pies. When making this, I'll omit the tomato paste as the spices in it disagree with me. Instead, I'll use 2 teaspoons dried Australian Bush Tomatoes. Worth tracking down if you can. VERY tasty! I'd suggest only adding the lemon juice if you lke citrus flavours. This recipe could also be used for making a single Shepherd's Pie or perhaps two Shepherd's Pies, depending on the size of your dishes. You could then also omit the pastry. If making larger Shepherd's Pies, remember to adjust the cooking time appropriately.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 1h5m

Yield 45 Mini Shepherd Pies

Number Of Ingredients 19

1 small brown onions (for Australians) or 1 small yellow onion, finely minced (for Americans)
2 -4 garlic cloves, minced
1 leek, thoroughly washed, finely chopped, use only the white and light green section, the coarse green sect (see Notes below)
1 -2 cup mushroom, finely sliced
800 g ground lamb or 25 1/2 ounces ground lamb
1/4 cup tomato paste (see note above)
400 g tomatoes, diced (just under 13oz)
1 -2 teaspoon lemon juice (optional ( if using drain the equivalent from the canned tomates)
1/4 cup pine nuts (optional)
sea salt, to taste
fresh ground black pepper, to taste
5 sheets shortcrust pastry
60 g unsalted butter, melted (2oz)
fresh chives, finely chopped, to garnish
470 -500 g leftover mashed potatoes (15oz-16oz)
1 egg yolk
1/2 cup parmesan cheese, finely grated
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • PREPARING THE PIE FILLING: Heat a large non-stick pan; add the onion, garlic, leek, mushrooms and minced lamb/ground lamb and cook until the lamb is browned; drain any excess juices from the pan; stir in the tomato paste (or dried Australian Bush Tomatoes) diced tomatoes lemon juice and pine nuts, if using; season with pepper and salt; bring to the boil; boil, uncovered, for 5 minutes, or until the sauce has thickened; transfer to a large bowl; cover and refrigerate until cold.
  • PREPARING AND FILLING THE PASTRY CASES: Using an 8cm-wide/3 inch cutter cut out 9 rounds from each pastry sheet - 45 rounds in all; place the rounds on a flat surface and flatten slightten slighten slighly with a rolling pin; place the rounds about 3cm /11/4 inches apart, on oven trays lined with baking paper; spoon 1 tablespoon of the lamb mixture in the centre of each round, leaving a 1cm/1/2 inch pastry edge; fold up the edges of the pastry, overlapping the folds tightly to secure the filling.
  • PREHEAT THE OVEN to 200°C/400°F/6 gas mark.
  • MAKING AND ADDING THE POTATO TOPPING: Combine all the ingredients in a large bowl; spoon the potato topping into a large piping bag fitted with a 1 cm/1/2 inch fluted nozzle; pipe small rosettes on top of each pastry round to partially cover the mince filling; drizzle the potato and pastry with the melted butter.
  • COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot oven (200°C/400°F/6 gas mark) for about 20 minutes, or until the pastry is golden brown.
  • SERVING THE MINI SHEPHERD PIES: Garnish the pies with fresh chives and serve hot.
  • NOTES: If you have any filling left over, save it for making a toasted sandwich. If you have made these Shepherd's Pies ahead, reheat them in a hot oven for 15 minutes before serving them. The dicarded coarse leaves from the leek and any excess tomato juice can be saved for making Recipe #135453.

Nutrition Facts : Calories 180.6, Fat 12.4, SaturatedFat 4.4, Cholesterol 21.2, Sodium 175.7, Carbohydrate 12.2, Fiber 1.1, Sugar 0.8, Protein 5.1

TODDLER RECIPE: MINI SHEPHERD'S PIES



Toddler recipe: Mini shepherd's pies image

Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper

Provided by Caroline Hire - Food writer

Time 1h40m

Yield Makes 8 individual pies for young children

Number Of Ingredients 16

1 tbsp rapeseed oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, peeled and diced
1 stick celery, diced
1 yellow pepper, diced
pinch of cumin
250g lean lamb mince (10% fat)
1 courgette, diced
2 tbsp tomato purée
400ml low salt beef stock (we used Kallo for gluten-free pies, see tip below)
100g lentils, thoroughly rinsed
1.2kg Maris Piper potatoes
50g butter
75ml milk
60g grated cheddar

Steps:

  • Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
  • Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
  • Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
  • Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.

Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.45 milligram of sodium

MINI SHEPHERD'S PIES RECIPE BY TASTY



Mini Shepherd's Pies Recipe by Tasty image

Here's what you need: cauliflower florets, garlic, olive oil, salt, black pepper, yellow onion, carrots, garlic, lean ground turkey, salt, pepper, dried rosemary, dried thyme, flour, tomato paste, chicken broth, frozen peas, frozen corn

Provided by Melissa Boyajian

Categories     Dinner

Yield 12 servings

Number Of Ingredients 18

½ head cauliflower florets
1 clove garlic, minced
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ yellow onion, chopped
2 carrots, sliced
2 cloves garlic, minced
½ lb lean ground turkey
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried rosemary, finely chopped
¼ teaspoon dried thyme, finely chopped
1 tablespoon flour
1 tablespoon tomato paste
½ cup chicken broth
½ cup frozen peas
½ cup frozen corn

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
  • With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
  • In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
  • Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
  • Add flour and stir to combine.
  • Add the tomato paste and broth while whisking.
  • Add the peas and corn and cook until hot, about 5 minutes.
  • In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
  • Sprinkle with cheese, as desired.
  • Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
  • Enjoy!

Nutrition Facts : Calories 104 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, Sugar 2 grams

MINI SHEPHERD'S PIE-SO GOOD!



Mini Shepherd's Pie-So Good! image

A great recipe from Aaron McCargo on Big Daddys' House. On Food Network, this recipe has 52 outstanding reviews! You can sub turkey or even veggie crumbles for the ground beef! Kids can help make this dish and have fun doing it! This can also be made in a 9x13" pan. This is good frozen and microwaved. Great to take in your lunch bag, to a picnic, or to a tailgate party! Enjoy! A little history: The key to dating Shepherd's pie is the introduction (and acceptance) of potatoes in England. Potatoes are a new world food. They were first introduced to Europe in 1520 by the Spanish. Potatoes did not appeal to the British palate until the 18th Century. (Foods America Gave the World, A. Hyatt Verrill, page 28). Shepherd's Pie, a dish of minced meat (usually lamb, when made with beef it is called "Cottage Pie") topped with mashed potatoes was probably invented sometime in the 18th Century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep--hence the name. The actual phrase "Shepherd's Pie" dates back to the 1870s, when mincing machines made the shredding of meat easy and popular."

Provided by Sharon123

Categories     Potato

Time 1h10m

Yield 12 mini pies

Number Of Ingredients 17

cooking spray
1 (12 ounce) can refrigerated biscuits (The flakey are good or Grands)
2 tablespoons olive oil
1 lb ground beef (chuck or ground turkey or chicken or veggie crumbles)
1/2 onion, minced
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2-1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock (or chicken or turkey or vegetable)
1 cup frozen mixed vegetables
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary leaf
1 1/2 cups leftover mashed potatoes (or use instant or storebought in a pinch)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
  • Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
  • Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
  • Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
  • Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
  • Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

MINI SHEPHERD'S PIES



Mini Shepherd's Pies image

Muffin pans aren't just for muffins! Use yours to make adorable minis-like these beef and potato shepherd's pies.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 mini pies

Number Of Ingredients 11

1 lb. ground beef
3 Tbsp. finely chopped onion
1/2 tsp. minced garlic
1/3 cup HEINZ Tomato Ketchup
1 Tbsp. HEINZ Apple Cider Vinegar
1 cup frozen mixed vegetables
1 pkg. (4 oz.) instant potato flakes
1 pkg. (3 oz) PHILADELPHIA Cream Cheese
3 Tbsp. butter
2 pkg. (16.3 oz each) refrigerated buttermilk biscuits
1/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

  • COOK ground beef in a large skillet until almost cooked through
  • ADD onions and garlic and continue cooking 2-3 minutes or until ground beef is no longer pink, drain if necessary
  • STIR in ketchup and cider vinegar
  • BOIL mixed vegetables according to the directions on package, drain and add to ground beef mixture
  • PREPARE instant potatoes according to directions on package, stir in PHILADELPHIA Cream Cheese until smooth and creamy
  • PREHEAT oven to 350 degrees and spray muffins tins with non-stick cooking spray
  • PLACE 1 biscuit into each opening of muffin tin and press to bottom and up the sides of each muffin tin
  • ADD 1 heaping tablespoon beef mixture to each biscuit
  • TOP with 1 tablespoon of potatoes and sprinkle with cheese
  • BAKE at 350 degrees for 12-15 minutes or until golden brown
  • SERVE immediately
  • FREEZE leftovers

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Use a variety of vegetables. This will add color, flavor, and nutrients to your shepherd's pie. Some good options include carrots, celery, onions, peas, and corn.
  • Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
  • Use a good quality ground beef. This will make a big difference in the flavor of your shepherd's pie.
  • Use a flavorful gravy. This will help to bind the ingredients together and add moisture to the dish.
  • Don't be afraid to experiment. There are many different ways to make shepherd's pie, so feel free to adapt the recipe to your own taste.

Conclusion:

Shepherd's pie is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it is also a budget-friendly meal. With a few simple tips, you can make a delicious and satisfying shepherd's pie that your family and friends will love.

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