Name: Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 package refrigerated pie crust (2 x 9 inch pie crusts); ½ lb. lean ground beef; 1 oz onion soup mix; 1 tablespoon all purpose flour; ¾ cup beef broth; 1 cup frozen vegetables (corn, peas, and carrot blend); 1 package Bob Evans Classic Mashed Potatoes (about 2 cups prepared)

If you’re craving some cozy comfort food, you’re going to love this Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe. These little handheld pies are packed with savory ground beef, veggies, and topped with creamy mashed potatoes—perfect for sharing or a fun dinner twist.

A close-up view of cooked ground meat mixed with small cubes of bright orange carrots, green peas, and yellow corn in a shiny metal pan. The meat has a rich brown color and a moist texture, with the vegetables evenly spread throughout. A wooden spatula is partially inside the pan, stirring the mixture, with the clear grain and light color of the wood visible. The pan's inner surface shows some cooking marks, and the scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe
Top Tip
How to Serve Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe

Why You'll Love This Recipe

I’ve made these mini shepherd’s pot pies more times than I can count, and every time, they deliver that perfect combo of flaky crust, hearty filling, and creamy potato topping. They’re a crowd-pleaser for sure!

Individual servings: Perfect for portion control and great for parties or family dinners.
Easy prep: Using a refrigerated pie crust and quick mashed potatoes keeps things simple without sacrificing flavor.
Classic comfort: All the cozy, hearty flavors you love in a shepherd’s pie, but portable and fun.
Customizable: Swap veggies or use homemade mashed potatoes to make it your own.

Ingredients & Why They Work

Before you start, make sure to gather a few basics that make this recipe a breeze. Using a refrigerated pie crust means less fuss with dough rolling, while the onion soup mix adds a punch of flavor to the meat filling without extra seasoning work.

Flat lay of a small stack of thin, round, pale pie crust circles, a mound of fresh lean ground beef in rich red color, a small white bowl filled with a golden-brown onion soup mix powder, a small white bowl with fine white all-purpose flour, a small white bowl containing glossy dark beef broth, a small white bowl with a colorful frozen vegetable blend of yellow corn kernels, green peas, and orange carrot pieces, a small white bowl heaped with creamy mashed potatoes, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Super convenient and flaky, it’s our easy foundation for perfect mini pies.
Lean ground beef: The hearty base of the filling, providing rich flavor and protein.
Onion soup mix: Adds depth and savory notes effortlessly.
All purpose flour: Thickens the filling so each bite stays dreamy and not watery.
Beef broth: Enhances the meatiness of the filling and keeps everything moist.
Frozen vegetable blend: Corn, peas, and carrots bring color, texture, and nutrition.
Bob Evans Classic Mashed Potatoes: Creamy, ready-made mashed potatoes that save time and top these pies beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe is wonderfully adaptable, so feel free to tweak it to suit your tastes or dietary needs. Whether you want to swap veggies, try new seasonings, or make it vegetarian, these little pies are a perfect canvas for your creativity.

Vegetarian Version: Replace the ground beef with a plant-based crumbled meat or cooked lentils. I’ve tried this swap and loved how hearty and satisfying the filling still felt without the meat.
Seasonal Veggie Swap: Use fresh seasonal vegetables instead of the frozen blend for a brighter flavor. Think roasted butternut squash in fall or fresh garden peas in spring—delicious variations I’ve enjoyed throughout the year.
Cheesy Twist: Add a sprinkle of shredded cheddar or mozzarella on top of the mashed potatoes before baking. I often do this for a melty, golden cheesy layer that kids adore.
Homemade Mashed Potatoes: While Bob Evans Classic Mashed Potatoes are super convenient, I sometimes make my own with butter, cream, and a touch of garlic for a richer, fresher taste.
Gluten-Free Option: Use a gluten-free pie crust and a gluten-free flour blend in the filling. I’ve found decent gluten-free crusts that hold up well through baking to keep these pies just as delightful.

Step-by-Step: How I Make Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe

A metal muffin pan holds twelve mini pies, each with a flaky golden crust at the bottom layer that slightly rises on the edges. The middle layer is a colorful mix of cooked vegetables like corn, peas, and small carrot pieces, with a slight shine from moisture. The top layer is a dollop of light, creamy mashed potato, slightly browned in spots from baking, giving a textured, fluffy appearance. The pan sits on a wrinkled white cloth on a white marbled surface. To the right, there is a stack of round wooden plates and a white plate with two golden forks placed on it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Par-Bake the Pie Crusts

First, I preheat the oven to 375 degrees F to get it nice and hot for the pies. Then I unroll the refrigerated pie crusts and use a 3-inch cookie cutter — or a small bowl — to cut out 12 perfect circles. It’s okay to re-roll the scraps a couple of times to get all 12. I gently press each dough circle into the cups of my 12-cavity muffin tin. This shapes the mini crusts and keeps them from shrinking during baking. I bake them for 8 to 9 minutes until they’re lightly golden and just starting to crisp — this pre-bake prevents soggy bottoms later on.

Step 2: Cook the Savory Filling

While the crusts bake, I brown the ½ pound of lean ground beef over medium heat, breaking it apart until it’s fully cooked and crumbly. Then I stir in the onion soup mix and the tablespoon of all-purpose flour, cooking everything together for about a minute to blend the flavors and start thickening. Next, I pour in the ¾ cup of beef broth, scraping the pan bottom to lift all those tasty browned bits. Finally, I add the 1 cup frozen vegetable blend (corn, peas, and carrots), stirring everything for 2 to 3 minutes until the liquid thickens and the veggies are heated through. This filling is packed with comforting, hearty flavor.

Step 3: Assemble the Mini Pies

I spoon about ¼ cup of the savory beef and veggie filling into each pre-baked pie crust in the muffin tin. Make sure to leave a little room so you can add the creamy topping without overcrowding. These little pies are the perfect handheld size, so don’t overfill!

Step 4: Add Mashed Potato Topping and Bake

Next, I spoon 2 tablespoons of Bob Evans Classic Mashed Potatoes over each meat-filled crust, spreading gently but evenly. The creamy mashed potato topping adds that classic shepherd’s pie comfort we all love. Then back into the 375 degrees F oven for 20 to 25 minutes until the pie crusts are golden and crisp.

Step 5: Broil for a Beautiful Finish and Serve

For a golden, slightly crispy mashed potato top, I turn the oven broiler on for the last 2 minutes of baking. It’s important to watch closely here so the potatoes brown perfectly without burning. Once done, I run a butter knife gently around each mini pie’s edges to loosen them from the muffin tin. These warm, comforting mini shepherd’s pot pies are ready to enjoy — perfect as a family dinner or tasty appetizer!

Top Tip

These Mini Shepherd’s Pot Pies with Mashed Potatoes are such a comforting and fun dish to make — here are some tips that ensure your pies turn out perfectly every time!

Perfect Pie Crust Circles: Use a 3-inch cookie cutter for evenly sized mini pies that fit snugly in your muffin tin. It really helps keep the portions just right and makes assembly easier.
Don’t Overwork the Dough: When rerolling scrap dough to cut more circles, do it gently and only once or twice. Overworking the crust can make it tough instead of flaky — and flaky is what we want!
Thicken the Filling Just Right: Make sure to cook the onion soup mix and flour with the beef for a minute, then add the broth and veggies gradually while stirring. This step helps the filling thicken nicely without getting too soupy.
Watch the Broiler: The last 2 minutes of broiling give the mashed potatoes a beautiful golden touch, but keep a close eye to avoid burning. A little color goes a long way!

How to Serve Mini Shepherd’s Pot Pies with Mashed Potatoes Recipe

The image shows a small savory pie on a dark plate with a bite taken out of it, revealing three layers inside. The bottom crust is golden brown and flaky, supporting a thick filling made of brown ground meat mixed with diced orange carrots and yellow corn kernels. On top, there is a layer of creamy white mashed potatoes with a slightly browned, textured surface from baking. Some crumbs and filling bits are scattered on the plate near a gold-colored fork. The background is softly blurred, with a white marbled surface beneath the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a fresh pop of color and extra flavor, sprinkle chopped fresh parsley or chives over each mini pie right after baking. A light dusting of smoked paprika also adds a lovely warmth if you want to mix it up. For a little texture contrast, top with a small sprinkle of crispy fried onions or crumbled bacon before serving.

Side Dishes

These hand-held pot pies shine on their own but pair beautifully with simple sides like a crisp green salad dressed with lemon vinaigrette or roasted Brussels sprouts with garlic. For a heartier meal, creamy coleslaw or steamed green beans with a squeeze of fresh lemon add lovely balance.

Make Ahead and Storage

Storing Leftovers

Let the mini pot pies cool completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days — perfect for quick lunches or snacks during the week!

Freezing

If you want to make these ahead for a special occasion or batch cooking, freeze the unbaked assembled pies in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to bake, no need to thaw — just add a few extra minutes to the baking time.

Reheating

To reheat, warm the mini shepherd’s pot pies in a 350 degrees F oven for 10-15 minutes until heated through and the crust is crisp again. Avoid microwaving if possible, as the crust can get soggy.

Frequently Asked Questions:

Can I use homemade mashed potatoes instead of Bob Evans Classic Mashed Potatoes?

Absolutely! Homemade mashed potatoes work wonderfully and add a personal touch. Use about 2 cups of your favorite recipe as the topping.

What’s the best way to prevent the pie crust from getting soggy?

Pre-baking the pie crusts for 8 to 9 minutes before filling helps keep them nice and flaky. Also, thickening the filling properly with flour and broth ensures it isn’t too watery.

Can I substitute ground beef with other meats?

Yes! Ground lamb or turkey can be used for a different take on the filling. Just adjust the seasoning to complement the meat choice.

Is it okay to use a frozen vegetable blend other than corn, peas, and carrots?

Definitely. Feel free to use your favorite frozen vegetable mix, but keep in mind some veggies may release more moisture and affect the filling’s thickness slightly.

Final Thoughts

Making these Mini Shepherd’s Pot Pies with Mashed Potatoes always fills my kitchen with warmth and the smell of home-cooked goodness. They’re such a delightful way to enjoy classic comfort food in a fun, individual serving. Whether it’s a casual family dinner or a crowd-pleasing appetizer at your next gathering, these little pies never fail to bring smiles and satisfied appetites. I hope you enjoy making and sharing them as much as I do!