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Delicious mini shepherd's pot pie with golden mashed potato topping served on a wooden table.
Alyssa

Mini Shepherd's Pot Pies

A comforting, cozy, kid-approved dinner that the whole family will love. These mini shepherd's pot pies make a classic dish fun to make and eat.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box refrigerated Pillsbury™ Pie Crusts (14.1 oz) softened as directed on box
  • 1/2 lb ground beef at least 80% lean
  • 1 small onion chopped (1/2 cup)
  • 4 teaspoons all-purpose flour
  • 3/4 cup Progresso™ Classic Beef Broth from 32-oz carton
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups frozen mixed vegetables
  • 1 package (24 oz) refrigerated mashed potatoes about 3 cups

Equipment

  • 1 Rolling Pin (for rolling out the pie crust)
  • 1 Nonstick Skillet (for cooking the beef and vegetables)
  • 1 Muffin Tin (for baking the pot pies)

Method
 

  1. Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12-inch diameter. Using 4-inch round cutter, cut 6 rounds from each crust.
  2. Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  3. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended.
  4. Add broth, salt, and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables.
  5. Fill each muffin cup with about 1/4 cup beef mixture.
  6. Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.

Notes

These mini shepherd's pot pies are perfect for a family dinner and can be easily customized with your favorite vegetables.