Mini Shepherd's Pie Cups

Name: Mini Shepherd's Pie Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 package of puff pastry, thawed; 1 egg, beaten (for egg wash); 1 lb ground beef or lamb; 1 cup carrots, diced; 1 cup peas; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup beef broth; 1 tablespoon olive oil

Highlighted under: Family Comfort Meals

I absolutely love these Mini Shepherd's Pie Cups! They’re not only adorable but also packed with flavor and comfort. When I first made these, I was surprised at how easy it was to create a fun twist on a classic dish. The crispy pastry shells hold a hearty meat and vegetable filling, making them perfect for any occasion. Whether I'm serving them at a party or enjoying them for a cozy dinner, these little cups are sure to impress anyone who takes a bite!

Created by

Lina

Last updated on 2026-02-09T17:01:28.259Z

When I created the recipe for Mini Shepherd's Pie Cups, I aimed to elevate the classic comfort food while making it fun and accessible. The individual servings allow for a perfect balance of crust and filling, and I observed that baking them in muffin tins ensures a delightful crunch. My favorite part is that they can be made ahead of time and frozen, making weeknight dinners a breeze!

One wonderful tip I discovered is to season the filling generously. The combination of herbs and spices really brings everything together, and I also love adding a splash of Worcestershire sauce for depth. These little cups are now a staple in my kitchen, and I can’t wait for you to try them!

Why You'll Love These Mini Shepherd's Pie Cups
Adorable and easy to serve
Flavorful filling with a crispy crust
Perfect for gatherings and meal prep
Customizable with your favorite veggies

Perfecting the Filling

The filling is the heart of these Mini Shepherd's Pie Cups, and using high-quality ingredients can elevate the entire dish. I recommend choosing a good cut of ground beef or lamb for richer flavor. The balance of vegetables like carrots and peas adds not only nutrition but also a splash of color. If you find your filling too thick, add a splash more beef broth to achieve the desired consistency before filling the pastry cups.

Cooking the filling requires careful attention to ensure that the vegetables are tender but not mushy. I typically sauté the onion and garlic until they are translucent; this step really brings out the aromatic flavors. As the filling simmers for about ten minutes, keep an eye on the texture, looking for a slightly glossy finish. This indicates that the tomato paste has melded well, providing a deeper flavor.

Creating Flaky Pastry Cups

When working with puff pastry, timing is key. Ideally, you want to roll it out quickly after thawing to prevent it from getting too soft. Cutting the circles for your muffin tins should be done immediately after rolling out the pastry to ensure they maintain their shape. If the pastry becomes too warm and hard to handle, place it back in the fridge for a few minutes; this helps maintain the flakiness during baking.

A good egg wash is crucial for achieving that beautiful golden color on your pastry. Brush the edges lightly but thoroughly to ensure a beautiful finish. If you're looking for a more golden crust, you can mix in a bit of water or milk with the beaten egg, enhancing the browning. Also, make sure not to overfill the cups; a generous spoonful of filling is enough to prevent overflowing while still providing that hearty bite.

Ingredients

Gather these ingredients to get started:

For the Cups

1 package of puff pastry, thawed
1 egg, beaten (for egg wash)

For the Filling

1 lb ground beef or lamb
1 cup carrots, diced
1 cup peas
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
1 cup beef broth
1 tablespoon olive oil

Instructions

Follow these easy steps to prepare the Mini Shepherd's Pie Cups:

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 2 minutes until fragrant. Add the ground beef or lamb, cooking until browned. Mix in carrots, peas, tomato paste, Worcestershire sauce, broth, thyme, salt, and pepper. Simmer for about 10 minutes until vegetables are tender and the mixture thickens.

Prepare the Cups

Preheat the oven to 375°F (190°C). Roll out the puff pastry on a floured surface and cut out circles to fit into muffin tins. Press the circles into the greased tins gently. Fill each cup with the prepared filling, then brush the edges with beaten egg.

Bake

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown. Remove from the oven and let them cool for a few minutes before carefully removing from the tins.

Pro Tips

For added flavor, consider incorporating other vegetables like corn or bell peppers. Additionally, for a richer filling, you can add a dash of red wine to the meat mixture.

Storing and Reheating

Leftover Mini Shepherd's Pie Cups can be stored in an airtight container in the refrigerator for up to three days. For the best texture, reheat them in the oven at 350°F (175°C) for about 10-15 minutes rather than using a microwave, which can reduce the flakiness of the pastry. If you do use a microwave, keep the heating time to a minimum to avoid soggy bottoms.

These little cups also freeze wonderfully, which makes them a perfect make-ahead option for gatherings. To freeze, allow them to cool completely and then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be baked directly from frozen; just add a few extra minutes to the cooking time.

Customizations and Variations

One of the best parts of this recipe is its versatility. You can easily swap out ground beef or lamb for turkey or even a plant-based ground meat alternative to accommodate different dietary preferences. Furthermore, feel free to experiment with the vegetable mix; chopped bell peppers or mushrooms can add a delicious twist. Just be mindful of how moisture-rich those ingredients are to maintain a balanced filling.

For an extra layer of flavor, consider adding shredded cheese on top of the filling right before baking. A sprinkle of cheddar or even a crumbly feta can add an additional creamy texture and practically guarantees a delicious result. I also love garnishing with fresh herbs, such as parsley or chives, which adds freshness and a pop of color once they come out of the oven.

Questions About Recipes

→ Can I use store-bought pie crust instead of puff pastry?

Yes, you can use store-bought pie crust, but puff pastry gives a flakier, more delightful texture.

→ How can I make these vegan?

To make them vegan, substitute the ground meat with lentils or mushrooms and use a plant-based pastry.

→ Can I freeze them?

Absolutely! These cups freeze well. Just make sure to freeze them before baking, and you can bake them straight from the freezer.

→ What sides pair well with Mini Shepherd's Pie Cups?

A simple green salad or some roasted vegetables make great sides to complement these cups!