Mini Shepherds Pie (Printable)
Individual-sized comfort food classic featuring savory meat and vegetable filling beneath golden, creamy mashed potato topping.
# What you'll need:
→ Filling
01 - 1 pound ground beef or lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1/2 cup frozen peas
06 - 1/2 cup beef or vegetable broth
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons olive oil
→ Mashed Potato Topping
13 - 1 1/2 pounds russet potatoes, peeled and cubed
14 - 3 tablespoons butter
15 - 1/4 cup milk
16 - 1/4 cup grated cheddar cheese (optional)
17 - Salt and pepper to taste
# How to make it:
01 - Preheat oven to 400°F.
02 - Cook potatoes in a large pot of salted boiling water for 15 to 20 minutes until tender. Drain and mash with butter, milk, salt, and pepper. Stir in cheddar cheese if using. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and carrot, sauté for 4 to 5 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Add ground beef or lamb, breaking up with a spoon, and cook until browned. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
07 - Add broth and peas. Simmer for 5 minutes until slightly thickened. Remove from heat.
08 - Divide meat filling evenly among six lightly greased ramekins or muffin tin wells.
09 - Spoon or pipe mashed potatoes on top of each, spreading to cover the filling completely.
10 - Place ramekins on a baking sheet and bake for 20 minutes until tops are golden and filling bubbles at edges.
11 - Cool for 5 minutes before serving.
# Expert Tips:
01 -
- Individual portions mean everyone gets those coveted crispy edges
- These reheat beautifully for lunch the next day
- The presentation looks impressive but the process is surprisingly straightforward
02 -
- Let the filling cool slightly before topping with potatoes or they'll sink into the meat
- Over-filling the ramekins causes messy bubbling over in the oven
- A piping bag creates those gorgeous decorative ridges, but a spoon works perfectly fine
03 -
- Warm your milk before adding to potatoes for the smoothest mash
- Season each layer generously as you go—mild fillings make for bland pies