Mini Shepherd's Pies Recipe
Mini Shepherd's Pies Recipe photo by Taste of Home

Mini Shepherd's Pies Recipe

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4.5 10 13
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Using convenient potato flakes and refrigerated biscuits at home in Clarksville, Tennessee, Ellen Osborne makes and freezes an extra batch of these fast mini pies packed with meat-and-potato flavor. “I’m as confident serving them to drop-in company as to my husband and three boys,” she says. ELLEN’S TIP: “If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed potatoes.”
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 5 servings


  • 1 pound ground beef
  • 3 tablespoons chopped onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup chili sauce or ketchup
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1-1/4 cups water
  • 3 tablespoons butter
  • 1-1/4 cups mashed potato flakes
  • 3 ounces cream cheese, cubed
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup crushed potato chips
  • Paprika, optional

Nutritional Facts

2 each: 535 calories, 24g fat (13g saturated fat), 82mg cholesterol, 1310mg sodium, 54g carbohydrate (4g sugars, 1g fiber), 25g protein


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the chili sauce, vinegar and salt; set aside.
  2. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
  3. Press biscuit dough onto the bottoms and up the sides of 10 greased muffin cups. Fill with beef mixture and top with potatoes. Sprinkle with potato chips; press down lightly.
  4. Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
  5. To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.
Originally published as Mini Shepherd's Pies in Simple & Delicious July/August 2007, p15

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Reviewed Mar. 22, 2012

"These were really fun to make, I had the help of my 10 yr old son. He loved putting them together and loved eating them!"

Reviewed Dec. 27, 2011

"These were a hit of the party! Well worth the time to make and they reheated beautifully if you want to make them beforehand. Wonderful!"

Reviewed Oct. 25, 2011

"Worth the time to make these! I doubled the recipe so I could freeze some for fast lunch or dinner. I used someone else' tip and made the biscuits from Bisquick and topped w/ a tiny bit of cheddar and instead of chips did ritz crackers. Very good! Even my 2 year old ate it! A winner!"

Reviewed Oct. 18, 2011

"This was good, but if you want it to be great, here's what you do:

use the ketchup, not the chili sauce
add frozen mixed veggies to the beef mixture AND about 1/3 cup of heavy cream (you will be happy you did, trust me)
I also agree with the shredded cheddar on top instead of potato chips.
I used leftover mashed potatoes (real) with butter, cream, salt and pepper added. My son even ate the green beans and commented that they actually tasted good. Success."

Reviewed Oct. 11, 2011

"These were a hit! I did sub the biscuits for crescents and used cheesey instant mashed. Will make these again"

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