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Mini Shepherd’s Pies

Inspired Taste Recipe by

Mom’s recipe for shepherd’s pie gets a makeover with Pillsbury’s seamless crescent dough. 12 mini pies

(14 reviews)
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 0
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Mini Shepherd’s Pies


whole large potatoes*
cream* mashing potatoes)
lb lean ground beef
tsp steak seasoning
Tbsp Muir Glen® organic ketchup
tsp Worcestershire sauce
cup Green Giant® frozen vegetables (peas, carrots or mixed)
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet


  • 1 Heat oven to 375 degrees F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
  • 2 Peel and quarter potatoes, boil in salted water until tender (about 15 minutes).
  • 3 While the potatoes cook, heat a large nonstick frying pan over medium-high heat then add olive oil and ground beef. Add steak seasoning then cook, occasionally using a spoon to break up meat, until browned.
  • 4 Add ketchup, Worcestershire sauce and frozen vegetables then cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
  • 5 Unroll crescent dough on lightly floured work surface. Press dough into 12x9-inch rectangle. Cut into 12 evenly sized rectangles. Fill each muffin cup with 1 square, gently pressing dough into bottom and sides of cup.
  • 6 Drain then mash potatoes with cream and season to taste with salt and/or pepper.
  • 7 Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato. Bake in oven 15-20 minutes until dough is golden brown. Cool 5 minutes then serve.
  • 8 * TIME SAVING TIP: Use Betty Crocker instant mashed potatoes!

Nutrition Information

No nutrition information available for this recipe
See Step By Step

Mini Shepherd's Pies  

As prepared by Inspired Taste

Mom’s recipe for shepherd’s pie gets a little update with Pillsbury’s seamless crescent dough in this recipe for Mini Shepherd's Pies.

They’re mini, they’re easy to grab and they’re gonna go fast! These Mini Shepherd’s Pies are simple, tasty and are beggin’ to be added to your to-do list! Can we say St. Patty’s Day!?

We cut the dough into even squares, push ‘em into muffin cups, fill with beefy goodness and top with ultra creamy mashed potatoes. Easy!

Here’s the how-to:

Cook up some ground beef with a sprinkling of your fave steak seasoning. Choose lean beef for this; you don’t want any extra fat messing up your vibes.

Add Seasoning to Ground Beef

Add a touch of savory with Worcestershire sauce (read: thank goodness for spell-check on that one!).

Adding Worceshire Sauce to Ground Beef

And then a touch of sweet with ketchup.

Adding Ketchup to Ground Beef

Throw in some veggies. We use frozen for ease, but you could use any leftover veggies here, too.

Adding Frozen Veggies to Meat

Now for the dough: pop open a tube of seamless crescent dough, shape it into a large rectangle and cut 12 even-ish smaller rectangles. Then, push each rectangle into one of the muffin cups.

Pillsbury Crescent Creations Dough Sheet

Alright, so the beef is done, the dough is ready, and all that’s left is the potatoes. Mash ‘em up with cream then season with salt and pepper (OR use Betty Crocker instant -- easy!), steal a spoonful and get to filling those cups.

Adding Mashed Potatoes to Top

Bake these cuties in a 375 degree F oven until the dough is golden brown. Take ‘em out of the oven, let them cool a couple minutes then devour!

More Meat 'n Potatoes

So you're the meat 'n potatoes type, huh? We've got more for you!


Adam and Joanne think that once you get over these cute little pies, you’ll definitely want more. For more inspiration, visit them at their blog Inspired Taste and their Tablespoon profile.
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