20-Minute Shepherd’s Pie Cups
Okay, picture this: it’s a busy weeknight, you’re staring at the fridge wondering how to get dinner on the table fast without resorting to takeout. That’s exactly where these 20-Minute Shepherd’s Pie Cups come in to save the day! They’re like little pockets of comfort—golden mashed potato tops that are crispy on the edges, bubbling savory beef filling underneath, all in perfectly portioned cups. Plus, the whole thing bakes while you relax or prep a quick side. I swear, these single-serving bites make comfort food feel fancy and fresh, but without the fuss. Ready to whip up a cozy dinner your whole family will gobble up in no time? Let’s do it!
Quick Facts
- Yield: Serves 6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
For the Main Dish:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups prepared mashed potatoes (store-bought or homemade)
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1/2 cup beef broth
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
How I Make It
Step 1:
Start by heating olive oil or butter in a large skillet over medium-high heat. Toss in the chopped onion and sauté until it’s translucent and smelling amazing, about 3 minutes. Add the ground beef, breaking it up with your spoon, and cook until browned and no longer pink.
Step 2:
Stir in the tomato paste, Worcestershire sauce, and garlic powder. This is where the filling scene comes alive with deep, savory flavor. Then add your frozen mixed vegetables and pour in the beef broth. Let everything simmer for about 3-4 minutes until the veggies are tender and the sauce is slightly thickened. Taste and season with salt and pepper.
Step 3:
Preheat your oven to 400°F while the filling simmers. Grab a muffin tin and spray it lightly with nonstick cooking spray.
Step 4:
Divide the meat and veggie mixture evenly among the muffin cups, filling each about two-thirds full. The smell here will make your mouth water!
Step 5:
Top each cup with a dollop of mashed potatoes, spreading gently to cover the filling completely. Don’t worry about being perfect—rustic is charm here. You want that crispy edge! If you want an extra golden top, brush the mashed potato layer with a little melted butter.
Step 6:
Bake in the oven for about 10 minutes, or until the mashed potato tops start to turn golden and slightly crispy. Let cool for a few minutes before popping them out carefully with a butter knife along the edges. Serve warm and watch everyone dive in!
Variations & Tips
- For a veggie-packed version, swap the ground beef for ground turkey or lentils.
- Add a pinch of smoked paprika for a subtle smoky kick.
- If your mashed potatoes are too stiff, loosen with a splash of milk or broth before topping.
- Use shredded cheese on top for an ooey-gooey crust that takes it next level.
- Double the batch and freeze leftovers—reheat wrapped in foil until warmed through.
How I Like to Serve It
These pie cups are perfect for casual weeknight dinners served alongside a crisp green salad or steamed green beans. They also make fantastic party appetizers when you want to keep things cozy but effortless. On chilly evenings, pair with a cup of your favorite soup for the ultimate comfort feast.
Notes
- Store leftover pie cups in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or air fryer to bring back the crispy topping without drying out the filling.
Closing: This recipe nails cozy comfort in record time, making it one of my go-to quick dinners that never disappoints.