Description
Mini Shepherd’s Pot Pies are a delightful handheld version of the classic comfort dish, featuring a flaky pie crust filled with savory ground beef, mixed vegetables, and topped with creamy mashed potatoes. Perfect for a family dinner or a fun appetizer, these pot pies combine hearty flavors and convenient individual servings.
Ingredients
Units
Scale
Pie Crust
- 1 package refrigerated pie crust (2 x 9 inch pie crusts)
Filling
- 1/2 lb. lean ground beef
- 1 oz onion soup mix
- 1 tablespoon all purpose flour
- 3/4 cup beef broth
- 1 cup frozen vegetables (corn, peas, and carrot blend)
Topping
- 1 package Bob Evans Classic Mashed Potatoes (about 2 cups prepared)
Instructions
- Preheat and prepare crust: Preheat oven to 375 degrees F. Unroll both pie crusts and use a 3 inch circle cookie cutter or a small round bowl to cut out 12 circles. Re-roll scraps as needed to get all 12 circles. Line each cup of a 12-cavity muffin tin with a pie dough circle, pressing gently to fit. Bake crusts for 8 to 9 minutes until lightly browned.
- Cook filling: While crusts bake, brown the ground beef in a skillet over medium heat until fully cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute to combine. Pour in the beef broth, scraping brown bits from the skillet bottom. Add the frozen vegetable blend and cook, stirring, for 2 to 3 minutes until the liquid thickens and vegetables are heated through.
- Assemble pot pies: Spoon about ¼ cup of the beef and vegetable mixture into each pre-baked pie crust in the muffin tin.
- Top and bake: Spoon 2 tablespoons of prepared mashed potatoes over the meat filling in each crust. Bake in the 375 degrees F oven for 20 to 25 minutes, or until the crusts are golden brown.
- Broil for finishing touch: For a golden mashed potato top, turn on the oven broiler for the last 2 minutes of baking, watching carefully to avoid burning.
- Serve: Use a butter knife to gently loosen the edges of each mini pie from the muffin tin. Serve warm and enjoy these comforting mini shepherd’s pot pies.
Notes
- Use a 3-inch cutter for perfect-sized mini pies that fit nicely in a standard muffin tin.
- Re-roll the pie crust scraps once or twice to get all 12 circles, but avoid overworking dough to keep it flaky.
- Vegetable mixes with corn, peas, and carrots provide a classic flavor—feel free to substitute with other frozen vegetable blends.
- If you prefer, use homemade mashed potatoes instead of Bob Evans Classic Mashed Potatoes for a fresher taste.
- Watch closely during broiling to prevent the mashed potatoes from burning.
Nutrition
- Serving Size: 1 mini pie
- Calories: 104 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 12 mg
