Name: Easy Individual Muffin Tin Shepherd’s Pies for Meal Prep
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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

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

Cook Mode Prevent your screen from going dark

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