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Mini Shepherd’s Pies

Mini Shepherd’s Pies

4.33 3

Here’s a new way to enjoy a classic comfort food!  Your favorite shepherd’s pie ingredients are combined, spooned into muffin-pan cups and baked to delicious perfection.  Each mini pie is full of flavor and sure to become a weeknight family favorite.

serves 6 people

Ingredients

cost per recipe: $12.01

The price is determined by the national average.

  • 12

    jumbo-size (3 1/2-inch) foil baking cup

  • 1

    pound ground beef

  • 2

    cloves garlic, minced

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    cup frozen mixed vegetables (carrots, green beans, corn, peas)

  • 1

    tablespoon Worcestershire sauce

  • 3

    cups hot mashed potatoes

  • 3/4

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  Line 12 (2 1/2-inch) muffin-pan cups with the baking cups. 

Step 2

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Step 3

Add the garlic to the skillet and cook and stir for 1 minute.  Remove the skillet from the heat.  Stir in the soup, vegetables and Worcestershire sauce.  Spoon about 1/4 cup beef mixture into each baking cup.  Spread or pipe about 1/4 cup potatoes on top of each.

Step 4

Bake for 20 minutes or until the minis are hot.  Top each with 1 tablespoon cheese.

Step 5

Bake for 5 minutes or until the cheese is melted.

Recipe Tips

  • Ingredient Note: You can also use regular-size foil baking cups to make this recipe.  Reduce the mashed potatoes to 2 1/2 cups, and spread about 3 tablespoons on each mini.  Proceed as directed above.
  • Alternate Preparation: To brown the tops of the minis, bake the minis as directed above for 20 minutes.  Sprinkle with the cheese and broil for 2 minutes or until the cheese is melted and the potatoes are lightly browned.
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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(3)
  • Susie

    March 17, 2016

    Hearty and healthy

    I make this for St Patty's day and it comes out great every time. Sometimes I change up the veggie mixture. One of the comments says to be clear on what cup size. It is the first thing listed. Just so you know. ;-D

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  • DivaDee

    March 15, 2015

    Yum Yum

    Made these for my 8 & 7 year old girls I made 6 they loved them. All of them were gone with in 2 days. I went to go get one today and I couldn't find the 2 that were left on Friday night,I was told oh I hate the last one last night. So it was a big hit. I also used instant potato's and that made everything move even faster

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  • Amy C.

    January 20, 2014

    Good flavor and quick to make.

    The store I shopped at only had the 2 1/2 " foil tins so I used those. I will search for the bigger ones before I make this again. You do need to broil these for a couple of minutes at the end to get the tasty crust to form on the potatoes. It is also best to make the mashed potatoes before starting the recipe. I tried to do both which threw my timing off! The only con to recipe is that my kids aren't old enough to eat them out of the tins and they don’t pop out like muffins so were just kind of like globs on the plate. Not a very attractive presentation. We will also have to remove from tins before microwaving the leftovers. My 5 year old loved the flavor, though, and cleared his plate. I’m looking forward to trying some of the other mini’s recipes!

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