These are traditional shepherd’s pie turned mini! Use your muffin pan to make this fun recipe that’s packed with flavor and satisfaction. Great for dinner, next-day lunch or even a picnic! Enjoy!

Mini Shepherd's Pie Cups
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Mini Shepherd's Pie Cups

Mini Shepherd’s Pie Cups

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 mini shepherd’s pies 1x
  • Category: Main, Vegetarian Friendly
  • Method: Bake
  • Cuisine: English
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Description

Traditional shepherd’s pie turned mini! This is a fun recipe that’s packed with flavor and satisfaction. Great for dinner, next-day lunch or even a picnic!

Ingredients

Scale
  • 1 can Phillsbury biscuits (8–10 biscuits)
  • 2 tablespoons cooking oil
  • 1 pound lean ground beef (ground turkey, chicken or vegetable crumbles)
  • 1 small onion, finely diced
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 1/2 cup beef broth (or chicken broth/vegetable broth if using turkey/chicken or vegetables)
  • 1 cup frozen mixed vegetables
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary leaf (or 1 1/2 teaspoons dried rosemary)
  • 1 1/2 cups leftover mashed potatoes (or use instant or store-bought mashed potatoes)
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 425°F.
  2. Coat a 12-count muffin pan or 2 6-count muffin pans with oil or cooking spray. Stretch the biscuits and mold to the shape of each muffin cup. Smash them down with the back of a spoon. Bake the biscuits for 6 to 8 minutes, or until light golden. Remove from oven and set aside.
  3. In the meanwhile, heat 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 5-7 minutes or until the beef is no longer pink, stir often.
  4. Mix flour into the meat mixture and stir until the mixture is thickened. Add beef broth and stir in vegetables and herbs. Cook until the veggies are tender, about 5 minutes.
  5. Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
  6. Spoon approximately 2 tablespoons of warm potatoes on the bottoms of one biscuit; top with approximately 2 tablespoons of the beef mixture; finally top with a handful of cheddar cheese. Repeat with the rest of the biscuits.
  7. Return to oven and bake for 12 to 15 minutes until cheese is melted. Remove from oven and allow to cool slightly before popping mini pies out with a knife. Enjoy!

Notes

This recipe can also be made with ground turkey, ground chicken or veggie crumbles.
You may also use a 9×13-inch baking dish to make this recipe in a traditional way without the biscuits.
Recipe adapted from Food.com

Nutrition

  • Serving Size: 1
  • Calories: 369
  • Sugar: 3.2g
  • Sodium: 965mg
  • Fat: 19.2g
  • Saturated Fat: 7.3g
  • Carbohydrates: 25.6g
  • Fiber: 2.1g
  • Protein: 23.1g
  • Cholesterol: 65mg

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About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.