Go Back
A bite taken out of a Mini Shepherd's Pie, revealing a savory meat and vegetable filling topped with piped mashed potatoes and parsley.

Mini Shepherd’s Pies

Individual-sized versions of classic shepherd's pie, perfect for parties or family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Dinner
Cuisine American
Servings 12 pies

Equipment

  • 12-cup muffin tin
  • Skillet
  • Biscuit cutter (3-inch)
  • Piping bag (optional)

Ingredients
  

For the Filling

  • ½ pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ cup mixed frozen vegetables
  • Salt & pepper to taste

For the Crust & Topping

  • 1 can refrigerated crescent rolls
  • 2 32 oz tub premade mashed potatoes

Instructions
 

  • Heat oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Set aside.
  • Heat a skillet over medium heat and brown the ground beef.
  • Add garlic powder, ketchup, Worcestershire sauce, and frozen vegetables. Cook until heated through. Season with salt and pepper.
  • Unroll crescent rolls and cut 12 circles using a 3-inch biscuit cutter.
  • Press one circle into each muffin cup, shaping it up the sides.
  • Fill each cup with 1-2 tablespoons of the beef mixture.
  • Top with a scoop (about ⅓ cup) of mashed potatoes, or pipe using a piping bag.
  • Bake for 15 minutes until the crust is golden brown. Cool before serving.

Notes

Garnish with chopped parsley before serving for extra freshness.
Keyword Easy Dinner, Mini Shepherd’s Pies, Party Food, Thanksgiving appetizer