Printed September 1, 2026
Beef Stew Shepherd's Pie Cups
Leftover beef stew becomes individual pot pies topped with any starch you have—mashed potatoes, polenta, or even stuffing. British comfort meets American portability.
Ingredients
- 3 cups leftover beef stew (or any thick meat stew)
- 2 cups leftover mashed potatoes, polenta, or stuffing
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- 1 egg yolk
- 1 tablespoon fresh thyme or parsley
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Muffin tin or ramekins
Preparation
Shepherd's pie was invented to use up leftover roasted meat, so it's already a leftover dish. This version goes a step further, transforming leftover stew into individual portions that are perfect for freezing, reheating, or serving at a casual gathering.
The beauty is in the flexibility—virtually any thick stew works, and the topping can be whatever starchy leftover is lurking in your refrigerator.
Preparation
- Preheat oven to 400°F. Grease a 12-cup muffin tin or 6 ramekins.
- If your stew is very liquidy, simmer it on the stovetop for a few minutes to thicken. It should be saucy but not soupy.
- In a bowl, mix your chosen topping (mashed potatoes, polenta, or stuffing) with melted butter, egg yolk, and half the cheese. Season with salt and pepper.
- Spoon the stew into each muffin cup, filling about 2/3 full.
- Top each with a generous scoop of the potato mixture, spreading to the edges and creating peaks with a fork.
- Sprinkle with remaining cheese, paprika, and fresh herbs.
- Place the muffin tin on a baking sheet (to catch drips) and bake for 20-25 minutes until tops are golden and filling is bubbling.
- Let cool for 5 minutes before removing from tin. Run a knife around edges if needed.
These little pies should emerge golden and crispy on top, with savory, rich filling underneath. They're perfect for meal prep, and they transform a container of stew into something that feels entirely new and special.
