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Mini Shepherd’s Pies

Cuisinart original

This miniature take on a classic is almost too cute to eat. A perfect way to use up those leftover mashed potatoes.


1         refrigerated pie crust (store  bought)

½        pound lean ground beef or lamb

1         carrot, diced

1         stalk celery, diced

½        small onion, diced

1            garlic clove, finely chopped

to 3  sprigs fresh thyme

1         bay leaf

1         tablespoon unbleached, all-purpose flour

1            cup beef stock

to 3  dashes Worcestershire sauce

1         teaspoon tomato paste

Kosher salt and ground white pepper to  taste

½        cup frozen peas, thawed

1½       cups prepared mashed potatoes

Chopped parsley for garnish

Nutritional information

Nutritional information per individual serving: Calories 246 (43% from fat) • carb. 25g • pro. 11g • fat 12g • sat. fat 12g chol. 36mg • sod. 346mg • calc. 16mg • fiber 2g



1. Unroll the refrigerated pie crust and, using a 4-inch round or cookie cutter, cut out 6 circles of dough. Press the circles of dough into the bottoms and up the sides of a greased, 6-cup muffin tin. Line muffin cups with parchment liners and fill each with a handful of pie weights or dried beans. Place the prepared muffin pan on the Baking/Drip Pan and place into the lower position. Bake the crust for 10 to 12 minutes at 350°F, until edges and bottoms are golden. Set aside to cool.

2. Meanwhile, cook ground beef in a medium, nonstick skillet  over medium-high heat, about 5 minutes. Add carrot, celery, onion, garlic, thyme sprigs and bay leaf to the skillet, and continue to cook over medium heat until vegetables are sweated and tender, about 8 to 10 minutes. Sprinkle flour over mixture and cook, stirring constantly for 1 to 2 minutes. Stir in stock, Worcestershire and tomato paste. Cook mixture over low heat, stirring frequently, until thick and bubbling, about 5 to 8 minutes. Remove thyme sprigs and bay leaf. Season with salt and white pepper. Stir in thawed peas and reserve.

3. Divide the meat mixture among the 6 baked crusts and top with ¼ cup of mashed potatoes. Return to the lower position and bake for 5 to 8 minutes at 350°F, until mashed potatoes are golden and filling is bubbling.

4. Carefully remove mini shepherd’s pies from the muffin pan. Garnish with chopped parsley. Serve warm.