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These quick and easy shepherd’s pies use potato flakes and refrigerated biscuits, but you can use mashed potatoes and homemade biscuits if you’re not pressed for time.
- 1 pound ground turkey or beef
- 3 tablespoons chopped onion
- 1/2 teaspoon minced garlic
- 1/3 cup chili sauce or ketchup
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1 1/4 cups water
- 3 tablespoons butter
- 1 1/4 cups mashed potato flakes
- 1 package (3 ounces) cream cheese, cubed
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/2 cup crushed potato chips
- Paprika, optional
Calories Per Serving556
Folate equivalent (total)18µg5%
- Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles).
- Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
- Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled.
- Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute.
- Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix.
- Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
- Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Original Mashed Potatoes.
- Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown.
- Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
How to Make Healthy Mini Shepherd’s Pies
You first need to start out with making a pie crust. To make it healthier we used coconut oil instead of butter and used whole wheat four with the all purpose flour. Make sure your coconut oil is “scoopable” but not melted. This will help the dough to behave like butter crust and it’s easier to work with. Once you make your dough, make little dough balls and then roll them out! This is a perfect task for the kids because there’s no knives involved and kids love to roll dough. Press each piece of pie crust into the wells of your greased muffin tin.
Mini Shepherds Pie Cups
Notes This recipe can also be made with ground turkey, ground chicken or veggie crumbles.
You may also use a 9x13-inch baking dish to make this recipe in a traditional way without the biscuits.
Recipe adapted from Food.com
- 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 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 cup beef broth (or chicken broth/vegetable broth if using turkey/chicken or vegetables)
- 1 cup frozen mixed vegetables
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.
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.
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.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
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.
Christan Willis - Mini Shepherd’s Pies
1. Peel and quarter potatoes. Add to large pot of cold water. Cook over medium high heat for 20 mins or until fork tender. Drain water, mash as desired. Add heavy cream / half & half, butter, salt + pepper. Fold in grated parmesan and chopped fennel to mashed potatoes and set aside. Potatoes should be smooth and fluffy consistency. Taste and set aside.
2. In a large pan over medium heat, add 2 tbsp olive oil and brown the ground beef. Cook for about 5 mins. Drain fat and set aside reserving the pan for the vegetables. Add carrots, onion, and garlic to pan and sauté for 2-3 mins on medium heat. Reduce heat to medium low, add tomato paste, dijon and flour to vegetable mixture. Cook for 1 min and add ground beef back to pan.
3. Slowly add red wine, and beef stock to pan and simmer for 10 mins until the sauce is reduced down. Lastly, add frozen peas, thyme & rosemary to sheppard’s pie filling. Season with salt and pepper, taste and set aside mixture for assembly.
4. Divide mixture into 4 ramekins or mini cast iron pans. Top with mashed potatoes and smooth over top of ramekin. Top with the reserved parmesan. Bake for 20 mins until golden brown and edges are crisp. Serve immediately
- 2 teaspoons extra-virgin olive oil
- ½ cup chopped onion
- 12 ounces 93%-lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup reduced-sodium beef broth
- 6 ounces baby spinach, chopped
- ¾ teaspoon salt, divided
- ½ teaspoon garlic powder, divided
- 2 12-ounce packages frozen winter squash puree, thawed
- ⅓ cup finely shredded Parmesan cheese
Position rack in upper third of oven preheat broiler.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder cook until the spinach is just wilted, about 1 minute. Remove from the heat.
Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
Equipment: Four 10-ounce broiler-safe ramekins
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Ratings & Reviews
My kids love it
Made it for the kids today. They ate all there vegetables. To repeat. they ate all there vegetables with no complaint. Its a great dish and tastes really good.
Hearty and healthy
I make this for St Patty's day and it comes out great every time. Sometimes I change up the veggie mixture. One of the comments says to be clear on what cup size. It is the first thing listed. Just so you know. -D
Made these for my 8 & 7 year old girls I made 6 they loved them. All of them were gone with in 2 days. I went to go get one today and I couldn't find the 2 that were left on Friday night,I was told oh I hate the last one last night. So it was a big hit. I also used instant potato's and that made everything move even faster
Good flavor and quick to make.
The store I shopped at only had the 2 1/2 " foil tins so I used those. I will search for the bigger ones before I make this again. You do need to broil these for a couple of minutes at the end to get the tasty crust to form on the potatoes. It is also best to make the mashed potatoes before starting the recipe. I tried to do both which threw my timing off! The only con to recipe is that my kids aren't old enough to eat them out of the tins and they don’t pop out like muffins so were just kind of like globs on the plate. Not a very attractive presentation. We will also have to remove from tins before microwaving the leftovers. My 5 year old loved the flavor, though, and cleared his plate. I’m looking forward to trying some of the other mini’s recipes!
Mini Shepherd’s Pies
This miniature take on a classic is almost too cute to eat. A perfect way to use up those leftover mashed potatoes.
1 refrigerated pie crust (store bought)
½ pound lean ground beef or lamb
1 carrot, diced
1 stalk celery, diced
½ small onion, diced
1 garlic clove, finely chopped
2 to 3 sprigs fresh thyme
1 tablespoon unbleached, all-purpose flour
1 cup beef stock
2 to 3 dashes Worcestershire sauce
1 teaspoon tomato paste
Kosher salt and ground white pepper to taste
½ cup frozen peas, thawed
1½ cups prepared mashed potatoes
Chopped parsley for garnish
Nutritional information per individual serving: Calories 246 (43% from fat) &bull carb. 25g &bull pro. 11g &bull fat 12g &bull sat. fat 12g chol. 36mg &bull sod. 346mg &bull calc. 16mg &bull fiber 2g
1. Unroll the refrigerated pie crust and, using a 4-inch round or cookie cutter, cut out 6 circles of dough. Press the circles of dough into the bottoms and up the sides of a greased, 6-cup muffin tin. Line muffin cups with parchment liners and fill each with a handful of pie weights or dried beans. Place the prepared muffin pan on the Baking/Drip Pan and place into the lower position. Bake the crust for 10 to 12 minutes at 350°F, until edges and bottoms are golden. Set aside to cool.
2. Meanwhile, cook ground beef in a medium, nonstick skillet over medium-high heat, about 5 minutes. Add carrot, celery, onion, garlic, thyme sprigs and bay leaf to the skillet, and continue to cook over medium heat until vegetables are sweated and tender, about 8 to 10 minutes. Sprinkle flour over mixture and cook, stirring constantly for 1 to 2 minutes. Stir in stock, Worcestershire and tomato paste. Cook mixture over low heat, stirring frequently, until thick and bubbling, about 5 to 8 minutes. Remove thyme sprigs and bay leaf. Season with salt and white pepper. Stir in thawed peas and reserve.
3. Divide the meat mixture among the 6 baked crusts and top with ¼ cup of mashed potatoes. Return to the lower position and bake for 5 to 8 minutes at 350°F, until mashed potatoes are golden and filling is bubbling.
4. Carefully remove mini shepherd&rsquos pies from the muffin pan. Garnish with chopped parsley. Serve warm.
Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.
Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.
While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3-5 minutes. Drain and set aside.
Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.
Whisk the egg and water together in a small bowl set aside.
On half of the rounds, place a generous tablespoon of filling in the center, leaving a 1/2'' border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork.
Place the pies on the papered baking sheets and brush the tops with egg wash.