Mini Shepherd’s Pies in Cabernet Muffin Tin

Mini Shepherd’s Pies Recipe

Day 7 of our 12 Days of Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. For day 6, Franchesca transformed a classic one pot dinner into the perfect mini appetizer recipe. Her Mini Shepherd's Pie recipe is the perfect starter for all your upcoming holiday gatherings.

If you're worried these mini delights won't pop out of your current bakeware without a hassle, no worries! Our ceramic bakeware set includes 2 muffins tins and they're completely nonstick and non-toxic. All your baked goods will pop out easily without breaking or getting stuck.

Not only are they easy to use, but they're completely free of all heavy metals, PTFE, PFOA, and PFAS. No soaking or scrubbing either! Simply pop the bakeware in the dishwasher and once they're clean your set will stack into one piece for easy storage.

Discover more of Franchesca's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!

Mini Shepherd’s Pies in Cabernet Muffin Tin

Recipe Summary

Prep time

45 minutes

Cook time

35 minutes





Recipe Ingredients

  • 2 sheets of pie crust
  • 3 large potatoes
  • 3 tablespoons butter
  • ½ cup milk
  • 1 cup ground beef
  • 1 teaspoon thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

  • 3 tablespoons carrots, diced
  • 3 tablespoons corn
  • 3 tablespoons peas
  • 1 tablespoons butter
  • 1 tablespoons flour
  • 3 tablespoons vegetable broth
  • Salt and pepper to taste

Recipe Directions

Boil the potatoes until tender. Mash them using a ricer or masher. Mix butter, milk, and season with salt and pepper to taste. Set aside.

Cut the sheets of pie crust into circles using a mold. Place the circles into a muffin tin and bake at 375°F for 8 minutes or until lightly golden.

In a skillet, cook the ground beef until browned. Season the beef with salt, pepper, thyme, garlic powder, and onion powder. Add diced carrots, corn, and peas. Cook for a few minutes until vegetables are slightly tender.

In the center of the skillet, add butter and flour. Mix together. Pour in broth and cook until the mixture thickens slightly, creating a savory gravy.

Scoop approximately 1 tbsp of the beef and vegetable mixture into each prebaked pie crust in the muffin tin. Top each with about 2 tbsp of the prepared mashed potatoes. You can use a spoon or a piping bag.

Bake the assembled pies at 375°F for about 25 minutes or until the tops are golden brown. Allow the mini shepherd's pies to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Recipe Tips

  • For a nice touch, use a piping bag to top the pies with mashed potatoes. It not only looks great but also ensures an even distribution of the delicious potato layer.
  • For consistently shaped pie crusts, use a round cookie cutter or a glass with a wide rim to cut the circles. This ensures uniformity and a polished look when serving.
  • Use the Muffin Tins in the Larder & Vine Bakeware Set for even baking and easy clean up. 


Can I make these ahead of time?

Yes, you can assemble the mini shepherd's pies ahead of time and refrigerate them. Bake them when ready to serve for a quick and convenient meal.

Can I use a different type of meat for the filling?

Absolutely! While traditional shepherd's pie uses lamb, you can use beef, turkey, or a meat substitute based on your preferences.

Can I freeze leftover shepherd's pies?

Certainly! Freeze the cooled pies in an airtight container. When you're ready to enjoy them, thaw in the refrigerator and reheat in the oven for a delicious meal.

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