All Recipes

Mini Shepherd’s Pies

35 Mins
Butter Bread
Made With
Butter Bread


2-3 Large Potatoes

1/4 Cup Cream

3/4 Pound Lean Ground Beef

1 Teaspoon Steak Seasoning

1 Tablespoon Ketchup

1 Teaspoon Worcestershire Sauce

1/2 Cup Frozen Vegetables (peas, carrots, or mixed)

12 Slices Martin’s Old-Fashioned Real Butter Bread

Serves: 4-6


Step 1

Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.

Step 2

Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).

Step 3

While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and steak seasoning and cook until browned, occasionally using a spoon or spatula to break up the meat. Drain the fat from the beef, if necessary.

Step 4

Add ketchup, Worcestershire sauce and frozen vegetables to skillet and cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.

Step 5

Place one slice of Butter Bread in each muffin cup, gently pressing into bottom and sides of cup. Bake 5 minutes or until bread is lightly toasted.

Step 6

Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.

Step 7

Fill each toast cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potatoes.

Step 8

Bake 10 minutes until bread is golden brown and potatoes are golden on top. Cool 5 minutes before serving.

Recipe adapted from: