Mini Cottage Pies
All the deliciousness of a cottage pie but in a mini version and ready to eat in just 20 minutes. Mini Cottage Pies are the perfect weeknight dinner.
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Shepherd’s Pie vs. Cottage Pie
What’s the difference?
If you are curious, shepherd’s pie is traditionally made with mutton or lamb and cottage pie is made with minced ground beef. Both delicious! This recipe is Cottage Pie because we’re using ground beef, but you could definitely use lamb or even substitute ground pork or turkey, if you prefer.
My 4 year old son and I first made these delicious little pies in a mommy and me cooking class we took. It was so much fun to watch him get involved with the process. We also made shortbread cookies. He went to mix the flour and started the mixer at too high of a speed- the flour ended up all over him. We had a blast!
What you’ll need:
- 12 cup muffin tin
- Nonstick spray, butter, or oil
- Ground beef (or lamb, pork, turkey)
- Mixed vegetables (frozen)
- Can of crescent dough in a sheet- if you can’t find the sheet, get the triangles and pinch the seams together.
- Beef broth
- Ketchup
- Worcestershire sauce
- Seasonings- garlic powder, salt, black pepper, mustard powder
- Mashed potatoes (homemade or refrigerated)
How to make Mini Cottage Pies
In a large pan, over medium heat, add the ground beef. Break it up and cook until no longer pink. (Drain if necessary) Add in the frozen vegetables, beef broth, seasonings, worchestershire sauce and ketchup and mix together until well combined. Continue cooking a couple of minutes until the vegetables are tender.
Spray a 12 cup muffin tin with nonstick spray, butter or oil.
Roll out the crescent dough and cut into 12 squares. If using the triangles, pinch the seams together and roll it into one sheet. Place a square of crescent dough into each muffin tin.
Add about 2 tablespoons of meat filling to each muffin.
Scoop about 1/4 cup of mashed potatoes on top using a spoon, ice cream scooper, or pipe on the mashed potatoes with a pastry bag.
Bake for 15 minutes until the crescent dough and mashed potatoes are golden brown.
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Tips and Tricks
- This recipe makes 12 mini cottage pies; double the recipe for 24 mini pies.
- Sprinkle with fresh chopped parsley.
- Add shredded cheddar cheese on top of the potatoes for extra cheesiness.
- Refrigerate leftovers in an air tight container. Bake at 375ºF for 5 minutes or until warmed through.
- To freeze: Cook the ground beef mixture. Assemble the mini pies and freeze completely. (before baking.) Transfer frozen pies to labeled gallon-size freezer bag or freezer container.
- To bake: Heat oven to 375°F. Remove desired number of frozen pies from bag, and place in sprayed muffin cups. Bake 25-30 minutes.
If you like easy, family friendly dinners try Air Fryer Crispy Chicken Strips, BLT Pasta with Chicken, Mini Meatloaves, or Stuffed Pepper Casserole.
And check out my Family Friendly Dinners E-Cookbook with 20 of our family favorite recipes!
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Mini Cottage Pies
Equipment
Ingredients
- 1 8 oz. package crescent roll sheet
- 1 lb ground beef or lamb, pork, turkey, chicken
- 1/2 cup frozen mixed vegetables
- 1/2 cup beef broth
- 1 tbsp ketchup
- 2 tsp worchestershire
- 1/2 tsp salt and pepper
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 3-4 cups mashed potatoes homemade or refrigerated
Instructions
- Preheat oven to 375°F
- In a large pan, over medium heat, add the ground beef and cook until no longer pink. Drain if necessary.
- Add in the vegetables, beef broth, seasonings, worchestershire sauce and ketchup and mix together until well combined. Continue cooking until the vegetables are tender, about 5 more minutes.
- Spray a 12 cup muffin tin with nonstick spray, oil, or butter.
- Roll out the crescent dough sheet and cut into 12 equal squares. If using the crescent dough triangles, pinch the seams together and roll into a large rectangle before cutting into 12 squares.
- Place a square of crescent dough into each muffin tin. Add about 2 tablespoons of meat filling to each muffin. Using an ice cream scoop or a piping bag, add about 1/4 cup of mashed potatoes on top of the meat filling.
- Bake for 15 minutes until the potatoes and crescent dough are golden brown.
