Shepherd's Pie Bites

4.78 from 44 votes

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

Cook Time15

Total Time35

Course: Appetizers

Cuisine: American, European, Irish

Keyword: air fryer beef empanadas, beef wellington bites, puff pastry, shepherd's pie, shepherd's pie bites

Servings: servings

Calories: 406kcal

Author: Chef Jenn

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