Love shepherd’s pie? Then you’ll get a kick out of the bite-sized version! With a flaky crust on the bottom, savory meat filling, and cheesy taters on top, these cute Shepherd’s Pie Bites are perfect for St. Patrick’s Day or any time you want to serve a party appetizer that everyone will flip over!
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How cute are these? Not only are these Irish appetizers adorable, but they’re crazy tasty, too! In one mouthful, you get all the flavors of the homemade classic but in bite form! Made with a puff pastry crust, these Shepherd’s Pie Bites are easy to make, and you can even make the filling and topping ahead of time so all you need to do is fill and bake!
What you’ll love about Shepherd’s Pie Bites
- Make the filling and topping ahead of time, then just fill and bake!
- They’re perfect as a snack, appetizer, charcuterie board addition, or St. Patrick’s Day dish!
- These are fun to make AND tasty to eat!
Ingredients
- Puff pastry – 1 sheet; thawed overnight in the fridge.
- Ground beef – Lean ground beef; about 1/2 a pound.
- Onions – Finely chopped.
- Worcestershire sauce
- Beef broth – Use low or no-sodium-added beef broth.
- Cornstarch – Mixed with a bit of water.
- Corn niblets – Frozen is fine.
- Peas – Frozen is fine. Use the tiny peas.
- Dried thyme
- Salt and pepper to taste
- Mashed potatoes – Leftover mashed potatoes work well.
- Cheddar cheese – I like sharp white cheddar, but anything is fine.
You’ll Also Need
- Mini muffin tin – The kind with tiny muffin cups.
- 2 1/2-inch biscuit cutter – Or something else to cut rounds out of the puff pastry.
- Piping bag and tip – If you want to make the potato tops look fancy. A spoon will also work fine.
How To Make The Best Mini Shepherd’s Pie Bites
- Preheat your oven to 400-F if you’re making these from start to finish. See my tips below for how to prep this recipe ahead of time.
- Brown the beef in a skillet, then drain all but about 1 tablespoon of fat.
- Add the onions and continue cooking until the onions are translucent.
- Add the beef broth and Worcestershire sauce to the skillet and turn the heat to medium-low.
- Mix the cornstarch and water in a small bowl, then add this to the beef and broth mixture. Bring the mixture to a simmer and stir until thickened.
- Add the corn, peas, and thyme to the beef mixture. Season it with salt and pepper. Set aside to cool.
- Roll the puff pastry sheet on a flour-dusted countertop if needed, or simply unroll it if it is already rolled thin.
- Cut 24 rounds from the puff pastry using a 2.5-inch biscuit cutter. Fit each round inside one of the cups in the mini muffin tin, pressing it down gently and up the sides of the cup.
- Add a heaping teaspoon of beef filling to each muffin tin.
- Top the beef filling with a dollop of mashed potatoes and a sprinkle of cheese.
- Bake for about 15 minutes or until heated through and the tops are golden brown. Let cool slightly.
- Serve warm.
Chef Jenn’s Tips
- Add warmed mashed potatoes to a piping bag fitted with a star tip to make the potato topping look fancy. Alternatively, just add the topping with a spoon.
- When filling the pastry, press the beef filling down gently, and press the potato lid down onto the beef to keep the bites from falling apart when you remove them.
- Don’t overcook the bites – they just need to be heated through and the bottoms crispy.
- To prep this recipe: make the beef filling, then chill it in the fridge. The mashed potatoes can also be made ahead. Then, simply assemble the bites and bake them.
Recommended
What To Serve With Shepherd’s Pie Bites
I love serving these cute and tasty bites when guests come over. I’ll add some other tasty nibbles to the offerings, like Guinness Cheese Dip, or even guacamole. Feeling ambitious? Put out a whole platter or board of tasty eats. I use the colossal board from Reluctant Entertainer, and it is fabulous! Pick up your own board and entertain in style!
Storage
Leftovers will keep in the fridge for 3-4 days. You can reheat them in the oven or a low-temp air fryer.
Step By Step Process
Shepherd’s Pie Bites
Equipment
- 2.5-inch biscuit cutter
- mini muffin tin
- piping bag and tip optional
Ingredients
- 1/2 pound lean ground beef
- 1/4 cup finely chopped onions
- 1/2 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons cornstarch dissolved in 3 tsp water
- 1 teaspoon dried thyme
- 1/4 cup corn niblets
- 1/4 cup sweet peas use petite peas
- salt and pepper to taste
- 2 cups mashed potatoes
- 1/2 cup sharp cheddar white or yellow
- 1 sheet puff pastry thawed overnight in the fridge
Instructions
- Preheat your oven to 400-F if you're making these from start to finish. See my tips below for how to prep this recipe ahead of time.
- Brown the beef in a skillet over medium heat, then drain all but about 1 tablespoon of fat.
- Add the onions and continue cooking until the onions are translucent, about 5 minutes.
- Add the beef broth and Worcestershire sauce to the skillet and turn the heat to medium-low.
- Mix the cornstarch and water in a small bowl, then add this to the beef and broth mixture. Bring the mixture to a simmer and stir until thickened.
- Add the corn, peas, and thyme to the beef mixture. Season it with salt and pepper. Set aside to cool.
- Roll the puff pastry sheet on a flour-dusted countertop if needed, or simply unroll it if it is already rolled thin.
- Cut 24 rounds from the puff pastry using a 2.5-inch biscuit cutter. Fit each round inside one of the cups in the mini muffin tin, pressing it down gently and up the sides of the cup.
- Add a heaping teaspoon of beef filling to each muffin tin.
- Top the beef filling with a dollop of mashed potatoes and a sprinkle of cheese.
- Bake for about 15 minutes or until heated through and the tops are golden brown. Let cool slightly.
- Serve warm.
Notes
Chef Jenn’s Tips
- Add warmed mashed potatoes to a piping bag fitted with a star tip to make the potato topping look fancy. Alternatively, just add the topping with a spoon.
- When filling the pastry, press the beef filling down gently, and press the potato lid down onto the beef to keep the bites from falling apart when you remove them.
- Don’t overcook the bites – they just need to be heated through and the bottoms crispy.
- To prep this recipe: make the beef filling, then chill it in the fridge. The mashed potatoes can also be made ahead. Then, simply assemble the bites and bake them.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
