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Shepherd's Pie Bites on a white platter.
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5 from 5 votes

Shepherd's Pie Bites

Flaky crust, beefy filling, and creamy taters on top elevate these mini Shepherd's Pie Bites to a taste-rific level! They're so good, and easier to make than you might think!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American, European, Irish
Keyword: air fryer beef empanadas, beef wellington bites, puff pastry, shepherd's pie, shepherd's pie bites
Servings: 6 servings
Calories: 406kcal
Author: Chef Jenn


  • 2.5-inch biscuit cutter
  • mini muffin tin
  • piping bag and tip optional


  • 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


  • 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.


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.


Serving: 4bites | Calories: 406kcal | Carbohydrates: 39g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 283mg | Potassium: 485mg | Fiber: 3g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 3mg