Recipe: Mini Shepherd’s Pie

By on October 5, 2012 in Recipes with 6 Comments

This is a tasty recipe from Aaron McCargo of Food Network fame. Mini Shepherd’s pies are a hearty, filling, kid-friendly meal perfect for a cool fall evening.

I altered the recipe just slightly, cutting down a little on the amount of salt and pepper, spices, and herbs. The original recipe calls for such a large amount of garlic and onion powder that I almost feel like it must have been a typo.

If you have extra filling and potatoes, just put them in a small casserole, top with cheese and bake alongside the biscuits.

The grands biscuits I used were almost too thick and poofy. I had to poke them down after prebaking them to have any room at all for the filling. Next time I think I may peel each biscuit into 2 biscuits to solve this problem. Or maybe use crescent roll dough instead of biscuits.

Mini Shepherd’s Pie

  • Cooking spray
  • 1 can biscuits (12) (I used Grands)
  • 1 pound ground beef
  • 1/2 onion, diced
  • 1/2 teaspoon salt
  • 1/2 tablespoon black pepper
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup beef broth
  • 1 1/2 cups frozen mixed vegetables
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon chopped fresh rosemary
  • 1 1/2 cups leftover mashed potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheddar
  1. Preheat oven to 425 degrees.
  2. Spray a muffin tin with cooking spray. Shape biscuits to shape each muffin cup. Prebake for 6 to 8 minutes. Remove from oven and set aside.
  3. Heat a large nonstick skillet over medium heat and add ground beef. Break up with a wooden spoon and cook until brown. Add in onion, salt, pepper, and garlic and cook a few more minutes, until onion is softened.
  4. Sprinkle flour on top of beef and cook for 1 minute, stirring continuously. Add beef stock and stir well until mixture boils. Add in vegetables and herbs. Turn heat off.
  5. Reheat mashed potatoes in microwave until warm. Stir in garlic and onion powders.
  6. Spoon about 2 tablespoons of mashed potatoes into the bottom of each biscuit cup. Top with as much beef mixture as you can pile on. Then sprinkle cheddar cheese on top.
  7. Return to oven and bake 8 to 10 minutes. Remove from oven and let cool slightly before removing pies from muffin tin.

Yield: 12 mini pies, about 6 servings

Linked up at Michelle’s Tasty Creations and Mom on Timeout

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There Are 6 Brilliant Comments

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  1. I love Aaron McCargo! This recipe looks so delicious and not at all intimidating for kids. Thanks so much for sharing at Mom On Timeout! Hope to see you back tonight!


  2. Michelle says:

    Oh my goodness this looks delicious. I can’t wait to try this recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  3. Lisa Schnurr says:

    Made these tonight for the family and they absolutely ATE them ALL. Even my daughter who doesn’t eat alot of meat loved it! They definately will be made more often in this house! I used the BIG Muffin pan instead of the regular size with one buscuit each and it worked out great! Thanks!

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