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Close-up shot showcasing delicious, individual Muffin Tin Shepherd's Pies with golden-brown mashed potato topping.

Perfect Muffin Tin Shepherd's Pies

These miniature shepherd's pies are a fun and delicious twist on a classic comfort food. Made in a muffin tin, they offer perfect portion control and crispy, golden-brown mashed potato edges. This recipe is easily customizable and freezer-friendly, making it a great option for parties, potlucks, or easy weeknight meals.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 pound ground beef 80/20
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 cup mixed vegetables peas, carrots, corn
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 4 tablespoons butter unsalted
  • Optional: garlic powder or onion powder to taste
  • Optional: sour cream or cream cheese

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Large Skillet
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • 12-cup muffin tin
  • Spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Peel and cube potatoes. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  3. While potatoes are cooking, heat oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in tomato paste, flour, thyme, rosemary, salt, and pepper. Cook for 1 minute, stirring constantly.
  6. Pour in beef broth and Worcestershire sauce. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  7. Stir in mixed vegetables, celery, and carrots and cook for another 5 minutes, or until the vegetables are tender.
  8. Once the potatoes are cooked, drain them well. Return them to the pot and add milk or cream, butter, salt, pepper, and optional garlic or onion powder.
  9. Mash the potatoes until smooth and creamy using a potato masher or electric mixer. Be careful not to overmix.
  10. Lightly grease a 12-cup muffin tin.
  11. Spoon the meat filling into the muffin cups, filling them about two-thirds full.
  12. Top each muffin cup with mashed potatoes, spreading them evenly to the edges. You can use a fork to create a decorative swirl on top.
  13. Bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
  14. Let the muffin tin shepherd's pies cool in the muffin tin for a few minutes before carefully removing them with a spoon or spatula.
  15. Serve warm and enjoy!

Notes

Don't overfill muffin cups. Use room temperature milk or cream for smoother mashed potatoes. Brown the meat well for added flavor. Season as you go and adjust to your liking. You can sprinkle the mashed potatoes with shredded cheese, paprika, or breadcrumbs before baking. To freeze, let the baked pies cool completely, wrap individually, and store in a freezer-safe bag for up to 2-3 months. Reheat thawed pies at 350°F (175°C) for 15-20 minutes. For variations, use different meats, add more vegetables, spice it up, change up the potatoes (sweet potatoes), add cheese to potatoes, or make it gluten-free or vegetarian.