Mini Sheperd's Pies

It is March 14th, as in 3/14 or 3.14......or as in 3.14159265359. Happy Pi(e) Day my friends! In honor of Pi Day I am serving my delicious and delightful Mini Sheperd's Pies. Weeknight and kiddo friendly makes these savory pies a fast favorite around my house.

I am really excited, not only because I am sharing this tasty recipe, but I am sharing a bunch of delicious pie recipes for Pi(e) Day! Check out this amazing list!

More Pie Day Recipes

• 4 ingredient Lemon Ice Box Pie by Creative Southern Home
• Brownie Pie by Hezzi-D’s Books and Cooks
• Carrot Pie by Savory Moments
• Grapefruit Pie by Kate’s Recipe Box
• Kentucky Pie by For the Love of Food
• Key Lime Pie by Simply Inspired Meals
• Lucky Lemon Pie by The Spiffy Cookie
• Mexican Chicken Pie by Karen’s Kitchen Stories
• Mini Sheperd’s Pies by Cheese Curd In Paradise
• Mushroom Galette by Caroline’s Cooking
• Rhubarb Berry Pie by The Redhead Baker
• Sky High S’mores Pie by Food Above Gold
• Spaghetti Pie by A Day in the Life on the Farm
• Tourtière Landaise (Apple and Armagnac Phyllo Pie) by Culinary Adventures with Camilla
• Virginia Pecan Pie by My Catholic Kitchen



As you know, these days with teaching leave me little time for longer meals, and I adore a recipe that can get on my table nice and quick! For this recipe, I use lean ground beef and mixed veggies. I make a nice flavorful gravy and then I bake in a refrigerator biscuit. Before I bake I top with mashed potatoes for the true Sheperd's Pie experience! For the potatoes, I use leftover potatoes from the fridge or a store bought mashed potato will work fine in a time crunch. My trick is to make sure they are cold, place them in a gallon bag, cut a hole in the tip, and pipe them over the top of the pies. I have spooned them over before, but I fine the bag method a little faster and easier.



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My boys like to refer to these Mini Shepard's Pies as "dinner cupcakes". Call them whatever you want kiddos- I am just thrilled when they are happily gobbling down their meals. However, they do have a point with the piped potatoes having a frosting quality!

I am rounding the corner towards Spring Break at school, and I am looking forward to switching gears for the week to focus on some upcoming events here! I have a bunch of delicious treats to share, and I am counting down the days!

Until then, enjoy my savory pies, and I hope your Pi(e) Day is filled with your favorites!



Similar recipes:

Turkey Pot Pie with Cheddar Garlic Biscuits

Vegetarian Sheperd's Pie

Spaghetti Pie


Mini Sheperd's Pies
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 10 Pies
Ingredients
 
US CustomaryMetric
 
1x2x3x
• 1 lb lean ground beef
• 1 small onion, diced
• 1 teaspoon A-1 sauce
• 1 ½ tablespoon ketchup
• .87 oz brown gravy packet
• 1 cup low sodium beef broth
• ½ teaspoon garlic powder
• ¼ tsp black pepper
• ⅔ cup frozen mixed vegetables
• 10 refrigerated buttermilk biscuits
• 2 cups mashed potatoes
Instructions
 
• Pre-heat oven to 350°F
• In a skillet, brown ground beef and onion until the beef is not pink and onion is tender. 
• Add A-1, ketchup, gravy packet, broth, seasoning, and vegetables. Stir and allow the mixture to lightly simmer and thicken for about 5 minutes. 
• While meat cooks, lightly grease a 12-cup muffin pan with cooking spray. To prepare the biscuits, slightly flatten the biscuit by stretching it with your fingers. Press the biscuit into the muffin tin and push the dough up the sides.  
• Evenly spoon the beef into the dough cups. 
• Place mashed potatoes in a gallon bag and push them into one of the corners. Snip off the end of the corner and pipe the potatoes on top of the pies.
• Place in oven and bake for 25 minutes. 
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!