Mini Shepherd’s Pies (Mashed Potato Crust)
Individual shepherd’s pies baked in muffin tins with savory beef filling and creamy mashed potato topping. Perfect comfort food meal.
Ingredients
- 1 pound ground beef or lamb
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 cup frozen mixed vegetables
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 pounds Russet potatoes peeled and cubed
- 4 tablespoons unsalted butter
- ½ cup milk or cream
- 1 teaspoon salt for potatoes
- ¼ teaspoon black pepper for potatoes
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin. Boil peeled and cubed potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with butter, milk or cream, salt, and black pepper until smooth. Meanwhile, heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes. Stir in garlic and cook for 30 seconds. Add ground beef or lamb and cook until browned. Drain excess grease. Stir in frozen vegetables, tomato paste, Worcestershire sauce, thyme, salt, and black pepper. Pour in beef broth and simmer for 5–7 minutes until thickened. Spoon meat mixture evenly into muffin cups. Top each with mashed potatoes, spreading or piping evenly. Bake for 20–25 minutes until tops are lightly golden. Let cool for 5 minutes before carefully removing from the pan.
Notes
Ensure the filling is thick before assembling to prevent sogginess. Let pies rest before removing to help them hold shape. Store leftovers in the refrigerator for up to 4 days or freeze individually for up to 2 months. Reheat in the oven at 350°F until warmed through.