Mini shepherd's pies in a muffin tin

Mini Shepherd’s Pies

Mini Shepherd's Pies are a perfect twist on a family favorite

Prep Time:

20 min

Cook Time:

40 min



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  • 1 Package Bob Evans Original Mashed Potatoes
  • 2 2x9 refrigerated pie crust
  • 1 Cup frozen corn, peas and carrot vegetable blend
  • 3/4 Cup beef broth
  • 1/2 Pound lean ground beef
  • 1 Ounce onion soup mix
  • 1 Tablespoon all purpose flour


  1. Preheat oven to 375 degrees F. Unroll both pie crusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles).
  2. Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
  3. Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled.
  4. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute.
  5. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
  6. Scoop 1/4 cup of the meat mixture into the pie crusts, then top each mini pie with 2 tablespoons of Bob Evans Original Mashed Potatoes.
  7. Continue baking for an additional 20 to 25 minutes, till the pie crusts are golden brown.
  8. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.

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