A Comforting Tradition
My Favorite is Mini Meat and Potato Pies and I remember the first time I made Mini Meat and Potato Pies. It was a chilly evening, and I was craving something warm and hearty. I wanted a dish that would remind me of cozy family dinners and bring a smile to everyone’s face. I thought of shepherd’s pie but wanted something a bit simpler and more fun to serve. So, I decided to create these mini pies, packed with ground beef, chorizo, and crispy potato slices. The aroma that filled the kitchen as they baked was absolutely comforting.
A Family Favorite
As soon as the pies were out of the oven, I called my family to the table. They were instantly drawn to the golden-brown potato topping and the rich, savory filling. Each pie was perfectly portioned, making it easy for everyone to grab their own serving. My kids loved the crispy potato crust and how it contrasted with the flavorful meat filling. The mini pies quickly became a family favorite, and I found myself making them more often, especially on busy weeknights or when we had guests.
Perfect for Meal Prep
One of the best things about these mini meat and potato pies is how versatile they are for meal prepping. I could make a batch on Sunday and have meals ready for the week. They freeze well, so I could easily pull one out of the freezer, pop it in the oven, and have a delicious, homemade meal ready in no time. The convenience of having a hearty, comforting dish on hand made my life so much easier, and I always felt satisfied knowing I had a great meal waiting for me.
A New Tradition
Now, these Mini Meat and Potato Pies have become a part of our regular dinner rotation. They’re not just about filling our bellies; they’re about creating moments and memories. Every time I make them, I’m reminded of that first chilly evening and how a simple dish can bring so much warmth and joy. They’ve become a symbol of comfort in our home, a reminder that good food and family time are truly the heart of any meal.
Table of Contents
Chef’s Notes-Mini Meat and Potato Pies
- For a perfectly crispy potato topping, use a mandoline slicer to ensure the potatoes are evenly thin. This will help them cook uniformly and achieve a golden, crispy texture.
- Brushing the potato slices with melted butter before baking helps them become beautifully golden and crispy. Don’t skip this step for the best results.
- Make sure to cook the onion and carrot until they are soft but not browned to avoid any bitterness in the filling. This will give a better flavor and texture to the filling.
- Taste the filling before assembling the pies and adjust the seasoning if needed. Sometimes, additional salt or pepper might be necessary depending on personal taste preferences.
- These mini pies are great for meal prep. Prepare them a day ahead, store them in the refrigerator, and reheat in the oven. They hold up well and the flavors deepen as they rest.
- Feel free to add other vegetables like peas or corn to the filling for extra flavor and nutrition. Just make sure they are finely diced so they cook evenly.
Mini Meat and Potato Pies
4
pies20
minutes35
minutes450
kcal10
minutes1
hour5
minutesDive into these delightful Mini Meat and Potato Pies! Packed with a savory mix of ground beef and chorizo, and topped with crispy potato slices, this dish is a game-changer. Perfect for family dinners or meal prepping, these pies are a breeze to make and can be prepared ahead of time. Enjoy the comfort of a shepherd’s pie without the hassle of mashed potatoes. A must-try for both kids and adults!
Ingredients
For the Filling:
1/4 cup unsalted butter (plus extra for greasing)
1 medium yellow onion finely diced (about 1 3/4 cups)
1 medium carrot finely diced (about 1/2 cup)
1 pound lean ground beef
1 fresh chorizo sausage link (about 5 1/2 ounces), casing removed
6 tablespoons all-purpose flour
2 cups beef broth
2 tablespoons Worcestershire sauce
3/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
2 tablespoons Dijon mustard
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper (divided)
For the Topping:
1 pound russet potatoes peeled and thinly sliced
1/4 cup unsalted butter (melted)
Fresh flat-leaf parsley finely chopped (for garnish)
Directions
- In a large skillet over medium-high heat, melt 1/4 cup butter. Add the diced onion and carrot along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook while stirring frequently until the onion is soft but not browned (about 5 minutes).
- Add the ground beef and chorizo to the skillet. Cook while stirring often until the meat is browned and cooked through (about 5 minutes). Sprinkle the flour over the mixture and stir constantly for about 2 minutes.
- Bake Pies – Sprinkle the potatoes with remaining salt and pepper. Brush melted butter evenly over the potato slices. Place the dishes on a baking sheet and transfer to the preheated oven. Bake until the pies are golden brown (25-35 minutes).
- Remove from oven and garnish with finely chopped parsley before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
- Baking sheet
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 800mg
- Potassium: 900mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 3g
- Protein: 20g
- Vitamin A: 60IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 20mg
FAQ-Mini Meat and Potato Pies
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey or plant-based ground meat. For the chorizo, Italian sausage or soy chorizo can be used as alternatives.
How do I store leftovers?
Store any leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 15-20 minutes until heated through.
Can I freeze these mini pies?
Yes, these pies freeze well. To freeze, let them cool completely, then wrap each pie individually in plastic wrap and foil. Freeze for up to 3 months. To reheat, bake from frozen at 375°F for about 45-50 minutes.
What can I serve with these pies?
These mini meat and potato pies pair well with a side salad or steamed vegetables. A simple green salad or some lightly steamed broccoli or carrots make great accompaniments.
Can I make these pies in advance?
Absolutely! You can prepare the pies up to 24 hours in advance. Assemble and refrigerate them until ready to bake. Add a few extra minutes to the baking time if baking straight from the refrigerator.
