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Personal Shepherd's Pie Cups offer a fun spin on traditional shepherd's pie, making them great for dinner with the family or when guests come over. These cute individual servings combine buttery pastry shells with tasty ground beef, colorful veggie mix, and a topping of fluffy potatoes and melty cheddar. They're super simple to make and totally comforting—everyone loves them! Try serving with a side of crisp salad or some veggie greens.
INGREDIENTS- Pie crusts: 2 store-bought 9-inch crusts, they'll create the little cups for your pies.
- Ground beef: 1 lb, cooked until brown and well-seasoned, making a filling that'll satisfy.
- Yellow onion: 1/4 cup, chopped small, adding nice sweet flavor to the mix.
- Garlic: 1/2 tsp minced, brings that must-have aroma.
- Frozen mixed vegetables: 1 cup, they add pops of color and good nutrition.
- Beef bouillon cube: 1, makes everything taste more meaty and rich.
- Worcestershire sauce: 1 tbsp, gives that can't-quite-place-it savory kick.
- Tomato paste: 1 tsp (optional), adds a bit of tangy sweetness.
- Pepper: To taste, perks up all the other flavors.
- Cheddar cheese: 1/2 cup shredded, creates that irresistible gooey layer.
- Mashed potatoes: 2 cups, from scratch or box mix, for that soft, creamy crown.
- Step 9:
- Let them rest for 10 minutes after baking. Carefully run a knife around the edges to pop them out of the muffin tin. Serve while they're warm!
- Step 8:
- Cook the assembled pies at 350°F for 30 minutes until you see golden crusts and lightly browned potatoes. Want more color? Stick them under the broiler at 450°F for about 5 minutes.
- Step 7:
- Spoon the meat mixture into each pastry cup. Scatter cheese on top, then dollop with mashed potatoes and create some texture with a fork.
- Step 6:
- Put the dough rounds into a muffin pan, shaping them into little cups. Bake them for 7-10 minutes until they start to turn golden. Take them out and let them cool a bit.
- Step 5:
- Heat your oven to 350°F. Roll the pie crusts out to 12 inches across. Cut out six 4-inch circles from each crust.
- Step 4:
- Mix the beef back in, along with Worcestershire sauce, tomato paste (if you want), and some pepper. Let everything bubble together for 15 minutes on medium heat.
- Step 3:
- Using the same pan, cook the diced onions and garlic until they go clear. Toss in the frozen veggies and crumble the bouillon cube over everything. Keep cooking until the veggies soften up.
- Step 2:
- Cook the ground beef in a skillet over medium-high heat until it browns. Pour off the extra fat and set the meat aside.
- Step 1:
- Make your mashed potatoes first and put them aside to cool down a little.
- These little pies taste great with a simple green salad or some bright steamed veggies on the side.
- Got leftovers? Keep them in a sealed container in the fridge for up to 3 days. Warm them in the oven to keep them crispy.
- Try sprinkling some paprika or fresh parsley on the potato topping before baking for extra pop.
- Don't feel stuck with beef—try ground turkey or lamb for something different!
Tips from Well-Known Chefs
- Grab the best beef bouillon or stock you can find—it really makes the filling taste amazing.
- Make sure your mashed potatoes aren't lumpy so they spread nicely and brown evenly on top.
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