Mini Shepherd’s Pies take all the cozy, comforting flavors of the classic dish and turn them into adorable, handheld bites! A fluffy mashed potato crust holds a savory, seasoned ground beef and veggie filling, making these perfect for St. Patrick’s Day, game day, or an easy weeknight dinner the whole family will love.
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When Justin and I were brainstorming ideas for a fun St. Patrick’s Day get-together, these Mini Shepherd’s Pies were the first thing that popped into my mind. After all, who doesn’t love a classic comfort food recipe turned into bite-sized, individual portions?! (Hello, mini quiche!)
Unlike other mini shepherd’s pie recipes that use a pie crust or puff pastry as the base, I wanted these to taste as close as possible to my go-to Shepherd’s Pie recipe—why mess with a good thing, right?!
And y’all, let me tell you… this might have been one of the most challenging recipes to perfect! It took four different test rounds to get the mashed potato crust just right. But we finally nailed it and I have ALL of the juicy secrets below so you can get it just right on your first try.
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
Mashed Potato Crust
- Potato flakes: Different from instant mashed potatoes, which often contain butter or milk. These create the perfect fluffy yet firm texture. (I used Bob’s Red Mill potato flakes when testing this recipe.)
- Milk, egg, and cheese: Work together to bind the crust and give it rich, creamy flavor. Use thinly shredded cheese for the best melt.
Shepherd’s Pie Filling
- Ground beef: Opt for lean 90/10 ground beef to reduce excess grease. You can also use ground turkey or lamb for a different spin.
- Seasonings: A classic mix of dried herbs, garlic powder, onion powder, and Worcestershire sauce gives the filling its signature savory flavor.
- Flour and tomato paste: Help thicken the filling and add depth to the sauce.
- Beef broth: The best choice for rich, umami flavor. Chicken broth works but won’t have quite the same depth.
- Frozen mixed vegetables: A mix of peas, carrots, and corn brings in color, texture, and a touch of sweetness. No need to thaw—they’ll heat up as they cook!
How to Make Mini Shepherd’s Pie
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Make the Mashed Potato Cups.
Bring water and butter to a boil, then remove from heat and stir in milk, potato flakes, and garlic. Once combined, mix in the egg, cheddar cheese, chives, salt, and black pepper.
Step 2: Form and Bake the Cups.
Grease a 12-count muffin tin, then scoop ¼ cup of the mashed potato mixture into each cavity. Lightly spray your fingers with nonstick spray and press the potatoes into the wells and up the sides. Bake at 375°F for 25-30 minutes, until golden and firm. Remove the cups from the oven and loosen them slightly from the edges of the tin.
Step 3: Cook the Ground Beef Filling.
While the potato cups bake, heat oil in a skillet over medium heat. Sauté onion and celery for 3-4 minutes, then add garlic and cook for another 30 seconds. Push the veggies to one side and add the ground beef, cooking until browned. Stir in tomato paste, flour, Worcestershire sauce, dried herbs, salt, and pepper.
Step 4: Simmer the Filling.
Pour in the beef broth, reduce the heat to low, and simmer for 8-10 minutes until thickened. Stir in frozen mixed vegetables and cook for 2-3 more minutes.
Step 5: Assemble and Melt the Cheese.
Fill the cooked potato cups with ¼ cup of the ground beef mixture. Top with a cheddar cheese square, then bake for another 3-4 minutes until melted. Garnish with parsley and serve warm.
Storage & Reheating
These mini pies taste amazing when freshly served, but they can also be stored and even frozen quite easily, making them perfect for meal prep!
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooled pies on a baking sheet for 1 hour, then transfer to a freezer-safe container for up to 2 months.
- Reheat: Baking at 350°F for 10-12 minutes keeps the texture crispy. You can also use an air fryer at 350°F for 5-6 minutes or microwave in 30-second intervals, though the potato cups may soften.
FAQs
Yes! You can bake the potato cups and cook the filling separately up to 2 days in advance. Store them in airtight containers in the fridge and assemble just before baking.
It is not recommended to substitute real mashed potatoes for the potato flakes since the ratios are incredibly important in ensuring the potato crust firms up fully.
Use potato flakes instead of instant mashed potatoes, don’t skip the egg, and be sure to bake them long enough before adding the filling.
What to serve with Mini Shepherd’s Pies?
Mini Shepherd’s Pies are hearty enough to stand alone, but they’re even better when paired with a few sides! Here are some ideas:
- Vegetables: Serve with Crispy Brussels Sprouts with Bacon, Green Beans with Vinegar, or Air Fryer Broccoli.
- Cabbage: If you want to stay on your St. Patrick’s Day theme, Roasted Cabbage Steaks with Garlic, Sautéed Cabbage, and Fried Cabbage with Bacon are all wonderfully simple sides.
- For a party: If you want to go all out with your Irish-inspired dinner, try serving these with Stuffed Cabbage Rolls, Cabbage Roll Soup, or even this Instant Pot Corned Beef and Cabbage.
More Irish Inspired Recipes
These classic Irish dishes are perfect for St. Patrick’s Day or anytime you’re craving a hearty, comforting meal!
Stuffed Cabbage Rolls
1 hr 30 mins
Corned Beef Hash and Eggs
35 mins
Traditional Shepherd’s Pie Recipe (but better!)
1 hr 10 mins
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Mini Shephard’s Pies
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Ingredients
Mashed Potato Cups:
- 1 ¼ cups water
- 2 tablespoons salted butter
- ½ cup milk
- 2 cups potato flakes
- 1 large egg whisked
- 1 cup shredded cheddar cheese
- 1 garlic clove finely minced
- 2 tablespoons finely chopped chives
- 1 teaspoon salt
- ¼ teaspoon black pepper
Ground Beef Filling:
- 2 tablespoons avocado oil
- 1 small sweet onion finely diced
- 3 celery ribs finely diced
- 3 garlic cloves finely minced
- 1 pound 90/10 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoons black pepper
- 1 ½ cups beef broth
- 1 ½ cups frozen mixed vegetables
- 3 slices cheddar cheese each cut into 4 squares (12 squares total)
- Fresh flat-leaf parsley chopped, optional
Instructions
- Preheat the oven 375 degrees.
- For the Mashed Potato Cups: Add the water and butter to a medium pot over high heat and bring to a boil. Once boiling, remove from the heat and stir in the milk, potato flakes, and garlic. Stir until the milk is fully absorbed, then mix in the egg, cheddar cheese, chives, salt, and black pepper.1 ¼ cups water, 2 tablespoons salted butter, ½ cup milk, 2 cups potato flakes, 1 cup shredded cheddar cheese, 1 garlic clove, 2 tablespoons finely chopped chives, 1 teaspoon salt, ¼ teaspoon black pepper, 1 large egg
- Spray a 12-count muffin tray with nonstick cooking spray. Scoop ¼ cup of the potato mixture into each cavity. Lightly spritz your fingers with nonstick spray, then press the mixture to form a well in the center of each cup, spreading the potatoes up the sides.
- Bake for 25-30 minutes, or until the potato cups are firm, the edges are crispy, and they release easily from the pan. Remove them from the oven and loosen each one, keeping them in the muffin tin.
- For the Ground Beef Filling: While the potato cups are baking, add the avocado oil to a large skillet or saucepan over medium heat. Once shimmering, add the onion and celery, and cook for 3-4 minutes, or until the onion is translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.2 tablespoons avocado oil, 1 small sweet onion, 3 celery ribs, 3 garlic cloves
- Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and black pepper. Mix everything together until well combined.1 pound 90/10 ground beef, 3 tablespoons tomato paste, 2 tablespoons all-purpose flour, 2 tablespoons Worcestershire sauce, ¾ teaspoon dried thyme, ¾ teaspoon dried rosemary, ¾ teaspoon dried parsley, ½ teaspoons black pepper, 1 teaspoon salt
- Stir in the beef broth, reduce the heat to low, and let the mixture simmer for about 8-10 minutes, or until it has thickened and is no longer runny. Stir in the frozen mixed vegetables and continue cooking for 2-3 minutes.1 ½ cups beef broth, 1 ½ cups frozen mixed vegetables
- To Assemble the Mini Shepherd’s Pies: Once the potato cups are baked, fill each one with ¼ cup of the ground beef filling, gently pressing down on the center of the potato cups to make room. The filling should rise about ½-1 inch above the tops of the potato cups.
- Top each cup with a slice of cheese and return to the oven for another 3-4 minutes, or until the cheese is melted. Serve with a sprinkle of parsley, if desired.3 slices cheddar cheese
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Notes
- Mashed Potato Consistency: Use potato flakes rather than instant mashed potatoes to avoid extra fillers that may change the texture.
- Egg Is Essential: It helps bind the potato cups so they don’t fall apart after baking.
- Firm Up the Crust: Make sure to bake the potato cups long enough to hold their shape before adding the filling.
- Meat Choice: Leaner ground beef (90/10) prevents excess grease, keeping the filling from becoming too watery.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the texture crispy.
- Make Ahead: You can prepare the mashed potato cups and ground beef filling separately, then assemble and bake just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
