Turn a classic meal into a fun kid-friendly dish with this Easy Shepherd's Pie Recipe made in individual servings. It's a great way to keep an easy dinner on hand in the freezer for those busy nights.
Need a quicker recipe? Try our Shepherd's Pie with Tater Tots instead.
When the temperature drops all I want is cozy comfort food and shepherd's pie is definitely a favorite. Who can resist warm mashed potatoes over beef and vegetables? Not me! This is an easy dish to throw together for when you want comfort food in individual serving sizes.
They would be a great way to keep a quick meal in the freezer as well. The best part is that there are no weird ingredients here, just things you probably already have in your freezer and pantry.
- ground beef
- potatoes (I like Yukon gold)
- frozen vegetables
- beef broth
From the pantry: dried thyme, granulated garlic, seasoned salt, flour
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Here is what you will need to make these mini shepherd pies:
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These individual meals are perfect for busy families on-the-go. When you've got to get kiddos out the door for afterschool activities, you don't have time make a big meal. Of course, you still want to put a wholesome dinner on the table.
Take these out of the freezer in the morning, then pop them in the oven to warm through at dinner time. Serve with some quick brown gravy if you like.
These Mini Shepherd's Pies are also a great dish to bring to someone who just had a baby. New moms never have time to cook big meals, but as we all know, a delicious home cooked meal is a Godsend!
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making this recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- It's easy to switch up the veggies to include your family's favorites. Peas, corn, and carrots all taste wonderful in sheperd's pie.
- Use storebought gravy to make the prep a little quicker.
To Store: Leftover shepherd pies can be stored in an airtight container for 3-4 days in the refrigerator. (These are my favorite airtight containers.)
To Reheat: Microwave leftovers until heated through.
To Freeze: Assemble the pies and allow them to cool completely before freezing. Wrap each portion in plastic wrap, then aluminum foil. Slide into a freezer bag and label with the date and contents. I like to add the reheating instructions, too.
Frozen shepherd pies will last 1-2 months in the freezer.
To Thaw: Place in the fridge to thaw overnight. Bake as directed.
While this is a hearty and complete meal, here are a few side dish ideas you might enjoy:
- Roasted Beet Salad - with oranges, cotija cheese and mint
- Garlic Green Beans - sauteed and finished with cowboy butter
- Shortcut Dinner Rolls - semi-homemade rolls take no effort at all
- Fruit Salad with Orange Dressing - toss your favorite fruits with orange dressing for a quick fruit salad
Get More Make-Ahead Recipes
If you love making freezer or make ahead meals, you'll want to check out this post:
- What's better than the smell of delicious homemade bread wafting through the house? Check out this recipe for Make-Ahead Soft Yeast Rolls from Baker Bettie.
- Our Sausage and Pepper Mac and Cheese is always very popular and simple to make up ahead of time.
- If you love sweet potatoes, you have to try our very own Make Ahead Mashed Sweet Potatoes with Brown Sugar!
Easy Shepherd's Pie
Click below to print off a copy for your recipe binder. Trust me, you're going to want to make these Mini Shepherd's Pies again and again!
Individual Shepherd's Pie
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- 1 lb. Ground beef
- ½ Onion diced
- 2 stalks Celery diced
- 1 teaspoon Thyme dried
- ½ teaspoon Garlic powder
- 1 teaspoon Seasoned salt
- 2 C Frozen vegetables
- 3 lbs. Potatoes peeled and chopped
- 2 C Beef broth
- 1 Tbsp. Flour
- 2 Tbsp. Butter
- ¼ C Cream
- Preheat oven to 350.
- In a skillet, sauté the onion and celery till translucent and add the beef. Cook thoroughly and add the seasonings.1 lb. Ground beef, ½ Onion, 2 stalks Celery, ½ teaspoon Garlic powder, 1 teaspoon Seasoned salt, 1 teaspoon Thyme
- Sprinkle ½ tbsp. of flour over the beef and add the frozen vegetables. Stir together to dissolve the flour and then add 1 C of the beef stock. Continue to stir until stock thickens and forms a gravy. Take off the heat and set aside.2 C Beef broth, 1 Tbsp. Flour, 2 C Frozen vegetables
- In another pot, boil the potatoes until soft, drain and mash with cream and 1 Tbsp. of the butter. Set aside, covered.3 lbs. Potatoes, 2 Tbsp. Butter, ¼ C Cream
- Add the meat mixture to the bottom of each buttered ramekin. Then, spoon the mashed potatoes into a mound on top of the meat.1 lb. Ground beef
- Bake at 350-degrees F until the heated through.
- In a medium saucepan, combine the butter and flour over medium high heat and whisk together. Cook for 1-2 minutes to remove the raw flour taste.1 Tbsp. Flour, 2 Tbsp. Butter
- Whisk in the remaining beef stock. Cook for an additional 2 minutes.2 C Beef broth
- Top each pie with a spoonful or two of the gravy, as desired.
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