Muffin Tin Shepherds Pies Recipe A Favourite

These Muffin Tin Shepherds Pies are super easy and popular and they are a family favourite you will love. Watch the video.

Muffin Tin Shepherds Pies

We love anything in a Muffin Tin and if you do too, these Muffin Tin Shepherds Pies will be a hit with the whole family! They are just so quick and easy to make and they taste great. You can even use frozen veggies for this recipe.

All your need to do is press pie crusts into muffin cups and heat some veggies in your microwave. It is so easy that you’ll wonder why you didn’t think of it before and they will literally fly off the plate every time!

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Muffin Tin Shepherds Pies

Muffin Tin Shepherds Pies via Pillsbury

Muffin Tin Shepherds Pie Ingredients

    • 1 Box Pie Crusts, softened as directed on box
    • 1 and 1/2 cups frozen mixed vegetables
    • 1 tablespoon Butter
    • 1/2 Medium yellow onion, chopped
    • 1/2 pound lean (at least 80%) ground beef
    • 1/3 cup beef broth
    • 1/4 teaspoon salt
    • 1/8 teaspoon Pepper
    • 3 cups Mash Potato

Muffin Tin Shepherds Pies via Pillsbury

Muffin Tin Shepherds Pies Recipe Video

We have included a video tutorial that steps you through the process. Click Play above to view ⇑

Muffin Tin Shepherds Pies via Pillsbury

Cooking Instructions

Heat oven to 400°F.

Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.

In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.

In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.

Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

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