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Mini Shepherd’s Pies

Use your muffin tin to make these delicious Mini Shepherd’s Pies! Perfect for St. Patrick’s Day Dinner!

  • Total Time: 40 mins
  • Yield: 16 1x


  • 1 pound ground beef
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon garlic, minced
  • 1/3 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 cup frozen mixed vegetables
  • ½ teaspoon salt
  • 1 (3 oz) package cream cheese, softened
  • 3 tablespoons butter
  • 1 tube (12 oz) refrigerated buttermilk biscuits
  • 56 large potatoes, cooked and mashed-{or you can use potato flakes, make according to box
  • 1/4 cup shredded cheese (any kind will work)


  1. Peel and cook potatoes until tender, mash with cream cheese and butter
  2. While the potatoes are cooking, brown the ground beef and onion until meat is no longer pink.
  3. Add garlic and cook for 1 minute or until tender.
  4. Drain off fat is necessary
  5. Stir in ketchup, vinegar and salt, set aside.
  6. Lightly spray a muffin tin with non-stick cooking spray
  7. Press 1 biscuit dough onto the bottom and up the sides of each muffin cup
  8. Fill with a spoonful of beef mixture
  9. Top with a spoonful of mashed potatoes
  10. Sprinkle with cheese
  11. Bake at 375 degrees for 20-25 minutes
  12. Serve immediately


  1. Freezer Tips – Cool pies completely before placing them in a single layer freezer container. Cover and freeze for up to 2 months. To cook after freezing – thaw in fridge for 8 hours, place on a greased baking sheet and bake at 375 degrees for 15-18 minutes or until heated through.
  • Author:
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Main Dish