Mini Shepherd's Pot Pies

Recipe Ingredients

You can make these Mini Shepherd's Pot Pies with just a few convenient ingredients.

Pillsbury™ Pie Crusts: These crusts make a simple base for your pot pies and are easy to work with, making the recipe ultra-convenient.

Progresso™ Classic Beef Broth: Beef broth adds moisture to your filling and ensures that it’s not a dry dish. Since you’re using beef for the filling, beef broth blends in perfectly.

Refrigerated Mashed Potatoes: Premade mashed potatoes are convenient, have loads of flavor, and keep you from having to make a batch of mashed potatoes before you begin the pot pie recipe.

Other Ingredients You’ll Need: Lean ground beef, frozen mixed vegetables, and onions make a hearty filling that is classic to pot pies. All-purpose flour works as a thickening agent for the filling and keeps it from spilling out of the cups. Salt and pepper enhance the flavor and tie the dish together.

How to Make Mini Shepherd’s Pot Pies

These Mini Shepherd’s Pot Pies are cozy, convenient, and delicious! When you’re ready to cook, see the full recipe below.

1. Prepare the Crust

Unroll the pie crusts on a lightly floured surface, rolling until each crust reaches 12 inches. Cut 6 4-inch rounds from each crust with a cookie cutter or jar lid.

2. Put the Dough in Muffin Tins

Press dough rounds floured-side-down in 12 ungreased muffin cups. Bake at 375°F for 9 to 11 minutes.

3. Make the Filling

Cook beef and onion over medium-high heat, stirring frequently, for about 5 minutes. Drain and stir in flour. Add broth, salt, and pepper until thick. Stir in the frozen mixed vegetables.

4. Fill the Cups and Bake

Fill each muffin cup with 1/4 cup beef mixture. Top with mashed potatoes.

5. Bake and Serve

Bake until the potatoes are golden. Allow to cool slightly and enjoy!

How to Store (and Reheat) Mini Shepherd’s Pot Pies

Save your leftovers for a second meal or snack during the week! Here’s how:

Refrigerator

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

Freezer

This recipe is freezable! Store in an airtight container in the freezer for up to 3 months.

Reheating

• From Fridge: Do not microwave your leftovers. Doing so will make the crust soggy. To reheat, place individual cups on a sheet pan and heat in a toaster oven or conventional oven at 375°F for 10 minutes or until warm.
• From Frozen: Remove the desired number of pies from the freezer and place in sprayed muffin cups or ramekins on a cookie sheet. Loosely tent with foil that has been sprayed with cooking spray, and bake for 20 minutes at 375°F. Remove foil, and bake 8 to 10 minutes longer or until the internal temperature reaches 165°F.