Description
These Mini Shepherd’s Pies are the perfect bite-sized comfort food, featuring crisp mashed potato cups filled with a savory ground beef and vegetable filling, topped with melty cheddar cheese. Ideal for parties, snacks, or weeknight dinners, they’re easy to make, customizable, and packed with hearty flavors.
Ingredients
Units
Scale
Mashed Potato Cups
- 1 1/4 cups water
- 2 tablespoons salted butter
- 1/2 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
- 1/4 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
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 1 1/2 cups frozen mixed vegetables
Assembly & Topping
- 3 slices cheddar cheese (each cut into 4 squares, total 12 squares)
- Fresh flat-leaf parsley, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and spray a 12-count muffin tray with nonstick cooking spray.
- Prepare the Mashed Potato Mixture: In a medium pot over high heat, combine water and butter and bring to a boil. Remove from heat, then stir in the milk, potato flakes, and minced garlic until the milk is absorbed. Mix in the whisked egg, shredded cheddar cheese, chopped chives, salt, and black pepper until smooth.
- Form Potato Cups: Divide ¼ cup of the potato mixture into each muffin cavity. Spritz your fingers with nonstick spray, then press the mixture to form a well in each, spreading potatoes up the sides.
- Bake Potato Cups: Bake the potato cups for 25-30 minutes, or until firm, the edges are crispy, and they release easily from the pan. When done, loosen each cup gently but leave them in the tin.
- Cook the Beef Filling: While the potato cups are baking, heat avocado oil in a large skillet over medium heat. Add diced onion and celery, and cook for 3-4 minutes until the onion is translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Beef and Seasonings: Push vegetables to the skillet’s side, add ground beef, and cook for 7-8 minutes, breaking it apart, until no longer pink. Stir in tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and black pepper. Mix thoroughly.
- Add Broth and Vegetables: Pour in beef broth, reduce heat to low, and let the mixture simmer for about 8-10 minutes until thickened. Stir in the frozen mixed vegetables and cook an additional 2-3 minutes.
- Assemble Mini Shepherd’s Pies: Fill each baked potato cup with about ¼ cup ground beef filling, pressing down gently so the filling rises slightly above the cup.
- Add Cheese and Finish Baking: Top each filled cup with a square of cheddar cheese. Return to the oven for 3-4 minutes, or until the cheese is melted and bubbling.
- Garnish and Serve: Remove the mini shepherd’s pies from the muffin tray. Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- Use potato flakes instead of instant mashed potatoes to get the right texture for the cups.
- The egg is essential to bind the potato cups; don’t skip it.
- Bake the cups until they are fully set and crispy at the edges for the best structure.
- Opt for lean 90/10 ground beef to avoid excess grease and prevent the filling from becoming watery.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350°F for 10 minutes.
- You can make the potato cups and beef filling ahead and assemble just before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 215
- Sugar: 2g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 48mg
