If you’re looking for a cozy, make-ahead lunch that’s both practical and comforting, these Individual Muffin Tin Shepherd’s Pies are exactly what you need. Perfectly portioned and freezer-friendly, this recipe turns a classic comfort food into a smart meal prep idea that reheats beautifully and tastes just as good days later.
Why You’ll Love These Individual Muffin Tin Shepherd’s Pies
- Perfect portion control: Each muffin cup is a complete, satisfying serving
- Great for meal prep: Make once, enjoy all week
- Freezer-friendly: Ideal for stocking up on easy lunches
- Family-friendly flavors: Savory, mild, and comforting
- Easy to serve: No slicing or scooping needed
These mini shepherd’s pies are especially helpful if you’re prepping lunches for school or work and want something hearty without being heavy.
Ingredients You’ll Need
- 1 lb ground beef
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, diced
- ½ cup carrots, finely diced
- ½ cup celery, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce (alcohol-free)
- 1 cup frozen mixed vegetables
- Salt and pepper, to taste
For the mashed potato topping
- 2 lbs Yukon Gold or russet potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup milk or cream
How to Make Individual Muffin Tin Shepherd’s Pies
Step 1: Prepare the Mashed Potatoes
Place the potatoes in a large pot of salted water and boil until fork-tender. Drain well, then mash with butter, milk, salt, and pepper until smooth. Set aside.
Step 2: Cook the Vegetable Base
Heat oil in a skillet over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic, thyme, and rosemary.
Step 3: Brown the Beef
Add ground beef to the skillet and cook until browned, breaking it up as it cooks. Season lightly with salt and pepper.
Step 4: Build the Gravy
Sprinkle flour over the beef mixture and stir well. Add tomato paste, then slowly pour in the beef broth and Worcestershire sauce. Simmer until thickened.
Step 5: Add Vegetables
Fold in the frozen mixed vegetables and cook for another 2–3 minutes. Remove from heat.
Step 6: Assemble
Grease a standard muffin tin. Spoon the meat mixture evenly into each cup, then top with mashed potatoes, smoothing or piping for a neat finish.
Step 7: Bake
Bake at 375°F (190°C) for 20–25 minutes, until the tops are lightly golden. Let cool slightly before removing.
Tips & Variations
- Swap ground beef for ground turkey or chicken for a lighter version
- Add grated cheese to the potato topping for extra richness
- Use sweet potatoes instead of regular potatoes for a twist
- Make ahead and refrigerate up to 4 days
- Freeze fully cooled pies for up to 3 months
Easy Individual Muffin Tin Shepherd’s Pies for Meal Prep
- Total Time: 50 minutes
- Yield: 12 mini shepherd’s pies
Description
Perfectly portioned Individual Muffin Tin Shepherd’s Pies made for meal prep. Savory ground beef and veggies in a rich gravy, topped with creamy mashed potatoes, baked in muffin cups, and ready to refrigerate or freeze for easy lunches.
Ingredients
FOR THE MEAT FILLING
• 1 tbsp olive oil (or vegetable oil)
• 1 medium onion, diced
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce (use alcohol-free if needed)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup frozen mixed vegetables
• Salt and pepper, to taste
FOR THE MASHED POTATO TOPPING
• 2 lbs Yukon Gold or russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/2 cup milk or cream
• Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin with oil or nonstick spray.
2. Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
3. Mash potatoes with butter and milk (or cream) until smooth. Season with salt and pepper. Set aside.
4. Heat 1 tbsp oil in a skillet over medium heat. Add onion, carrots, and celery; sauté 4–5 minutes until softened.
5. Add garlic, thyme, and rosemary; cook 30 seconds until fragrant.
6. Add ground beef and cook until browned, breaking it up as it cooks. Season lightly with salt and pepper.
7. Sprinkle flour over the beef mixture and stir for 1 minute to remove raw flour taste.
8. Stir in tomato paste, then slowly pour in beef broth and Worcestershire sauce. Simmer 3–5 minutes until thickened.
9. Fold in frozen mixed vegetables and cook 2–3 minutes. Remove from heat.
10. Spoon the meat filling evenly into muffin cups (about 2/3 full).
11. Top each with mashed potatoes (spoon or pipe). Smooth the tops; optional: rake with a fork for texture.
12. Bake 20–25 minutes, until the tops are set and lightly golden.
13. Cool 10 minutes before removing. Run a knife around edges if needed, then lift out gently.
14. For meal prep: cool completely, store in airtight containers, and refrigerate or freeze.
Notes
MEAL PREP & STORAGE
• Fridge: Store in airtight containers up to 4 days.
• Freezer: Freeze fully cooled pies in a single layer, then transfer to a freezer bag/container for up to 3 months.
REHEATING
• Microwave: 60–90 seconds from fridge (add 30–60 seconds more as needed).
• Oven/Air Fryer: 350°F (175°C) until warmed through (about 10–15 minutes).
• From frozen: Microwave in 1-minute bursts or bake at 350°F until hot (20–30 minutes, depending on size).
TIPS
• Dice veggies small so they cook evenly in muffin cups.
• For extra browning, broil 1–2 minutes at the end (watch closely).
• Swap beef for ground turkey or chicken if you want a lighter option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini shepherd’s pie
- Calories: 280
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 45 mg
Serving Ideas & Storage
Serve these muffin tin shepherd’s pies with a simple green salad or steamed vegetables. For meal prep, store in airtight containers in the fridge. To reheat, microwave for 1–2 minutes or warm in the oven until heated through.
Freezer tip: Wrap individual pies tightly and freeze. Reheat straight from frozen for a quick, hearty meal.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~280 | 16g | 24g | 14g | 4g | 420mg |
Final Thoughts
These Individual Muffin Tin Shepherd’s Pies prove that comfort food can also be practical. Whether you’re planning lunches ahead or stocking your freezer with reliable meals, this recipe delivers warmth, flavor, and convenience in every bite.