Sunday, November 28, 2010

Individual Shepherd's Pies

For dinner the other night, I thawed out some ground beef but wasn't sure how to prepare it. I thought a shepherd's pie sounded good, but it seemed like too much for just the two of us. After scouring the Internet a bit, I came up with the idea of making mini-shepherd's pies. Here is the recipe I concocted. I was so pleased with how delicious these turned out! Jeff even liked them so much that he warmed up leftovers the next day! :)

Click here for Printable Recipe


  • 1 lb ground beef
  • 1/2 cup dried, minced onions
  • 1 tsp dried, minced garlic
  • 1 can cream of celery soup
  • 1 cup frozen mixed vegetables
  • 2 cups instant mashed potatoes, prepared
  • Parmesan cheese, to taste
  • Paprika, to taste


Brown ground beef, onions, and garlic. Drain fat.
Defrost frozen veggies slightly by running under cold water.
Add soup and veggies to beef mixture.
Spoon mixture into a muffin tin.
Top with prepared mashed potatoes.
Sprinkle with parmesan cheese and paprika.
Place muffin tin on a cookie sheet (in case of overspill). Bake at 350°F for 20 min or until hot.
Individual Shepherd's Pies
This was incredibly tasty; however if I make it again, I would stretch the beef mixture to make 24 mini-pies and increase the amount of potatoes. This would hopefully prevent the spilling over in the oven.
That would be a LOT for the two of us, so I might just make 1/2 the amount of beef mixture to accomplish the same task.


  1. Glen loves Shepherd's Pie and my kids love all things miniature....this looks like it would definitely be a hit at our house!

  2. Lara, I hope you give it a try. I was so pleasantly surprised with the results. As prepared, I served 2-3 mini-pies per serving.



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