Savory Irish Beef & Sweet Potato Mini Pies

Savory Irish Beef & Sweet Potato Mini Pies are rich, hearty, and packed with comfort in every bite. With a flavorful beef filling, slightly sweet mashed sweet potatoes, and a flaky golden crust, these hand-held pies are perfect for cozy dinners, holiday appetizers, or anytime I want something warm and satisfying in a perfectly portioned size.

Why I Love This Recipe

I love these mini pies because they combine everything I enjoy about a classic shepherd’s pie with the ease and charm of a hand-held savory pastry. The beef filling is deeply seasoned and comforting, the sweet potato mash adds a unique twist, and the flaky crust gives each bite the perfect crunch. Whether I’m making them for a party or a family meal, they’re always a hit—and I love how portable and freezer-friendly they are.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Ground beef

• Onion, diced

• Garlic, minced

• Carrots, diced

• Frozen peas

• Tomato paste

• Worcestershire sauce

• Beef broth

• Salt and black pepper

• Fresh thyme or dried herbs

For the topping:

• Sweet potatoes, peeled and cubed

• Butter

• Milk or cream

• Salt and pepper

For the crust:

• Refrigerated pie dough or puff pastry sheets

• Egg, beaten (for egg wash)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a muffin tin or mini pie pan.

2. I cook the sweet potatoes in boiling water until fork-tender, then mash them with butter, milk, salt, and pepper. I set them aside.

3. In a skillet, I cook the ground beef until browned, then add onion, garlic, and carrots. I sauté everything until the veggies are tender.

4. I stir in tomato paste, Worcestershire sauce, herbs, and beef broth, letting it simmer until thickened. I fold in the peas and season to taste.

5. I roll out the pie dough and cut it into circles large enough to fit into the muffin tin cups, pressing gently to form a crust base.

6. I spoon the beef mixture into each crust, then top with a spoonful of mashed sweet potato.

7. I optionally top each with a smaller dough circle or lattice strip and brush with egg wash.

8. I bake for 25–30 minutes, or until the crust is golden and crisp.

9. I let them cool slightly before removing from the tin and serving warm.

Servings and Timing

This recipe makes 10–12 mini pies.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

Sometimes I add shredded cheddar on top of the sweet potato for extra richness. I’ve also used ground lamb or a mix of lamb and beef for a more traditional Irish flavor. If I don’t have sweet potatoes, I use regular mashed potatoes instead, and it still turns out great. For a shortcut, I’ve even used pre-made mashed sweet potatoes or leftover mash from another meal.

Storage/Reheating

I store leftover mini pies in the fridge for up to 4 days in an airtight container. To reheat, I pop them in a 350°F (175°C) oven for about 10–12 minutes, or until warmed through and crisp on the outside. These pies also freeze well—I let them cool completely, wrap tightly, and freeze for up to 2 months. I reheat from frozen at 375°F (190°C) for 20–25 minutes.

FAQs

Can I make these mini pies ahead of time?

Yes, I often assemble the pies in the muffin tin and refrigerate them (covered) for up to 24 hours before baking. That way, I just bake and serve fresh when I’m ready.

Can I make them without a crust?

Absolutely. I sometimes make crustless versions by spooning the beef mixture into muffin tins and topping directly with sweet potato mash. They hold up well and are lower in carbs.

What’s the best dough to use?

I usually use refrigerated pie dough for ease, but puff pastry gives them a buttery, flaky finish. I make sure to roll it slightly thinner for even baking.

Can I use leftover mashed sweet potatoes?

Yes, leftover sweet potato mash works great. I just make sure it’s not too wet, so the topping holds its shape and doesn’t make the pies soggy.

What’s the best way to serve these?

I serve them warm as a main dish with a simple salad or as a hearty appetizer. They’re great for parties, holiday gatherings, or meal prepping for the week.

Conclusion

Savory Irish Beef & Sweet Potato Mini Pies are everything I want in a cozy, hand-held meal—rich, flavorful, and wrapped in golden crust. The sweet potato topping adds a unique twist that sets them apart from traditional meat pies, and they’re just as good reheated as they are fresh. Whether I’m cooking for a crowd or just want comfort food in a fun form, these mini pies always deliver.

Print