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    Home » Recipes » Dinners » Casseroles

    Easy Shepherd's Pie Recipe

    Published: Sep 14, 2018 · Modified: Mar 3, 2022 by Ang Paris · 6 Comments
    This post may contain affiliate links·

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    This Easy Shepherd's Pie Recipe is perfectly portioned, kid-friendly, and delicious!
    Jump to Recipe Add to Favorites Go to Collections Print Recipe
    Classic pub food made fun and kid-friendly! Make these Easy Shepherd's Pies in individual servings. They make a great weeknight meal or lunch option. via @jugglingactmamaClassic pub food made fun and kid-friendly! Make these Easy Shepherd's Pies in individual servings. They make a great weeknight meal or lunch option. via @jugglingactmamaClassic pub food made fun and kid-friendly! Make these Easy Shepherd's Pies in individual servings. They make a great weeknight meal or lunch option. via @jugglingactmama

    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.

    Individual mini shepherd's pie on a green plate.
    Comforting and Easy Shepherd's Pie Recipe

    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.

    Ingredients

    • pie crust
    • ground beef
    • onion
    • celery
    • potatoes (I like Yukon gold)
    • frozen vegetable medley
    • beef broth
    • butter
    • cream

    From the pantry: dried thyme, granulated garlic, seasoned salt, flour

    An Easy Shepherd's Pie topped with gravy on a green plate with a fork.

    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!

    Close up image of an Easy Shepherd's Pie Recipe on a green plate.

    Recipe Variations:

    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.
    • If you're really ambitious, you can make your own homemade pie crust,. but I prefer using the store bought dough because it's so much quicker.

    Get More Make-Ahead Recipes

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    • For a quick side dish, whip up these Make-Ahead Brussels Sprouts and Bacon from Treasured Mom.
    • If you love sweet potatoes, you have to try our very own Make Ahead Mashed Sweet Potatoes with Brown Sugar!
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    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

    This Easy Shepherd's Pie Recipe is perfectly portioned, kid-friendly, and delicious!
    Add to Your Recipe BoxGo to Collections
    5 from 2 votes
    Print Pin Rate
    Servings: 6
    Calories: 579kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Measuring Spoons
    • Measuring Spoons
    • Liquid Measuring Cup
    • Skillet
    • Stock Pot
    • Jumbo Muffin Tin - 6 count

    Ingredients

    • 2 Pie crusts prepared & thawed
    • 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 peas&carrots
    • 3 lbs. Potatoes peeled and chopped
    • 2 C Beef broth
    • 1 Tbsp. Flour
    • 2 Tbsp. Butter
    • ¼ C Cream
    • 6 Individual 4” foil tins or a large 6 cup muffin tin

    Instructions

    • Preheat oven to 450 for baking crusts, then turn down to 350 for baking pies.
    • Roll out pie crusts and measure by tracing the outlines of the foil tins, approximately ½ inch past the rim onto the dough, as shown. If using a muffin tin, measure the diameter of the muffin cup and add ½ inch. Place into the greased tins and overlap the dough to make fit. Prick the dough with a fork over the bottom and sides, and bake for approximately 8 minutes or until brown. When finished, let cool.
    • Meanwhile, in a skillet, sauté the onion and celery till translucent and add the beef. Cook thoroughly and add the seasonings. 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.
    • In another pot, boil the potatoes until soft, drain and mash with cream and 1 Tbsp. of the butter. Set aside, covered.
    • Take the crusts and spoon in the hamburger mixture until it reaches the top of the crust. Pack down slightly. Then, spoon the mashed potatoes into a mound on top of the meat. Smooth out if you wish or leave a rustic look. Repeat with the additional 5 dishes.
    • 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.
    • Whisk in the remaining beef stock. Cook for an additional 2 minutes.
    • Top each pie with a spoonful or two of the gravy, as desired.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 579kcal | Carbohydrates: 39g | Protein: 20g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1037mg | Potassium: 464mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3372IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 4mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Reader Interactions

    Comments

    1. Carlee says

      October 31, 2015 at 10:08 am

      Oh yummy! Everything is just more fun when it is in mini!

      Reply
    2. janel says

      November 10, 2015 at 10:37 am

      I love this idea!

      Reply
    3. Vickie says

      January 26, 2016 at 2:15 am

      Do you bake the completed dish? The recipe just sort of leaves you hanging.

      Reply
      • Ang Paris says

        January 26, 2016 at 10:46 am

        So sorry about that! Yes, you bake them at 350-degrees F until the heated through.

        Reply
    4. Bonny Lee Persons says

      June 29, 2016 at 9:10 pm

      Are there some missing directions? There are 3 ingredients that were not all used - flour, butter, and beef stock. Either the amounts in the ingredients list are incorrect, or there is another use for the remaining 1/2 T. flour, 1 T. butter, and 1 c. beef stock. Maybe a gravy is made for the tops of the mini pies?

      Reply
      • Ang Paris says

        June 30, 2016 at 10:05 am

        Yes I'm so sorry, that's for the top of the pies. I'll update the recipe 🙂

        Reply

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