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Mini Shepherd's Pot Pies

mini shepherd's pot pies Entree
Mini Shepherd's Pot Pies
  • Prep 40 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 12

Traditional shepherd’s pie gets a mini makeover in this easy muffin tin recipe. The best part? You can prepare these pies ahead of time and freeze for a later date—perfect to stash away for busy weeknights when you need to get dinner on the table fast.

Updated February 13, 2018
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

  • 1
    box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/2
    lb lean (at least 80%) ground beef
  • 1
    small onion, chopped (1/2 cup)
  • 4
    teaspoons all-purpose flour
  • 3/4
    cup Progresso™ beef flavored 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)

Steps

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  • 1
    Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches 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. Add broth, salt and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture.
  • 4
    Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
  • 5
    To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 10 minutes longer or until instant-read thermometer inserted in center reads 165°F.

  • Make your own mashed potatoes using instant mashed potatoes.
  • If you don’t have a 4-inch round cutter, find a small plate you can cut around using a small knife.
  • Sprinkle with chopped parsley after baking.

Nutrition Facts

Serving Size: 1 Pot Pie
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
530mg
22%
Potassium
170mg
5%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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