Savor the comfort of golden, savory Mini Cottage Pies—perfect for party platters, meal prepping, or cozy weeknight dinners the whole family will love.
Why You’ll Love This Recipe
- Classic flavor, modern format – All the richness of a full-sized cottage pie, served in easy-to-handle portions.
- Great for gatherings – These mini pies make perfect appetizers or small plates for parties and events.
- Family-friendly – A hit with both kids and adults, thanks to their fun size and comforting flavors.
- Make-ahead convenience – Prep in advance and reheat throughout the week.
- Customizable – Easily adapt to your preferences or dietary needs with simple swaps.
Ingredients
1 tablespoon olive oil
1 small onion, finely diced
1 small carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1/2 lb (225g) ground beef
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme (or ½ teaspoon dried)
1/2 cup beef broth
Salt and pepper to taste
2 cups mashed potatoes (prepared and seasoned to taste)
1/4 cup shredded cheddar cheese (optional)
Fresh parsley, for garnish
12-cup muffin tin (greased)
Directions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for about 5 minutes until softened.
- Stir in garlic and cook for 1 more minute.
- Add ground beef, breaking it up as it cooks. Cook until browned and no longer pink.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Let it cook for another 2–3 minutes.
- Pour in beef broth and simmer until thickened, about 5–7 minutes. Remove from heat.
- Spoon the beef mixture evenly into the greased muffin tin cups and press it down gently.
- Top each with mashed potatoes, either piped or spooned.
- If using, sprinkle shredded cheddar cheese over the top.
- Bake for 15–20 minutes, or until the tops are golden and slightly crisp.
- Allow to cool slightly before removing from the muffin tin. Garnish with chopped parsley and serve.
Servings and timing
Servings: 12 mini cottage pies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 165 kcal per pie
Variations
- Use ground turkey or chicken for a lighter option.
- Go vegetarian by swapping in lentils or a plant-based ground meat.
- Top with sweet potato mash for a more nutrient-dense alternative.
- Add vegetables like peas, corn, or mushrooms to the filling for extra flavor and texture.
- Mix cheese into the mashed potatoes for a rich, creamy topping.
Storage/reheating
Refrigerator: Store cooled mini pies in an airtight container for up to 4 days.
Freezer: Wrap each cooled pie in plastic wrap and store in a freezer-safe bag or container for up to 3 months.
To reheat:
- From fridge: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave individually for 1–2 minutes.
- From frozen: Reheat in the oven at 350°F (175°C) for 20–25 minutes or until heated through.
FAQs
Can I prepare these in advance?
Yes, you can assemble them a day ahead and refrigerate. Bake just before serving for best texture.
What’s the best way to mash the potatoes?
Use warm potatoes, butter, a splash of milk, and season well. For extra smoothness, whip them with a hand mixer.
Can I make these dairy-free?
Yes, simply skip the cheese and use dairy-free mashed potatoes.
Can I freeze these after baking?
Absolutely. Let them cool completely, then wrap and freeze. Reheat straight from the freezer when needed.
What if I don’t have a muffin tin?
You can use small ramekins or even a mini loaf pan — just adjust the baking time slightly.
Can I use leftover mashed potatoes?
Yes, this is a great way to use up leftover mash. Just be sure it’s seasoned well.
How do I keep them from sticking to the pan?
Make sure to grease your muffin tin well, or use silicone liners for easy removal.
Is there a gluten-free version?
Yes, ensure your Worcestershire sauce and broth are gluten-free, and you’re good to go.
Can I make them spicier?
Add chili flakes, smoked paprika, or a splash of hot sauce to the beef mixture.
What’s a good garnish besides parsley?
Try chives, green onions, or a sprinkle of paprika for color and flavor.
Conclusion
Mini Cottage Pies are a smart, satisfying way to enjoy a timeless comfort dish. They’re packed with hearty flavors, easy to make, and adaptable to any occasion — whether it’s a casual dinner, a festive gathering, or a weeknight meal prep session. Once you try them, you’ll want to keep a batch on hand for whenever comfort food cravings strike.
More Comfort Food Classics You’ll Love
If you enjoyed these Mini Cottage Pies, there’s more cozy deliciousness waiting for you. Try the tender and juicy Garlic Butter Herb Steak Bites Recipe for a savory skillet meal. Looking for a creamy baked dinner? Don’t miss the Creamy Basil Tomato Chicken Pasta Bake. For a cheesy casserole option, the Chili Relleno Casserole Recipe is a must. Prefer to end with something sweet? Try the Strawberry Cheesecake Dump Cake or the fun and fluffy Pancake Donuts Recipe.
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Mini Cottage Pies
Description
Bite-sized versions of the classic British comfort food, these mini cottage pies feature a savory beef filling topped with creamy mashed potatoes — perfect for parties, appetizers, or a cozy twist on a traditional meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1/2 lb (225g) ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1/2 cup beef broth
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared and seasoned to taste)
- 1/4 cup shredded cheddar cheese (optional)
- Fresh parsley, for garnish
- 12-cup muffin tin (greased)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add onion, carrot, and celery, and cook until softened, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Stir in ground beef, breaking it up with a spoon, and cook until browned and no longer pink.
- Mix in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 2-3 minutes.
- Pour in beef broth and simmer until thickened, about 5-7 minutes. Remove from heat.
- Spoon the beef mixture into the greased muffin tin cups, pressing gently.
- Pipe or spoon mashed potatoes on top of each beef cup.
- Sprinkle with shredded cheese if using.
- Bake for 15-20 minutes, or until the tops are golden and slightly crispy.
- Let cool slightly before removing from the tin. Garnish with chopped parsley and serve.
Notes
- Use leftover mashed potatoes to save time.
- Mini pies can be made ahead and reheated.
- Substitute ground turkey or chicken for a lighter version.