Description
Mini Shepherd’s Pies are individual-sized comfort foods combining savory ground meat filling topped with creamy mashed potatoes, baked to golden perfection. Quick and easy to prepare, these hearty pies deliver cozy, satisfying flavors perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Meat Filling
- 1 lb ground meat (lamb or beef)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce (gluten-free if needed)
- Salt and pepper to taste
- 1–2 tbsp fresh herbs (parsley or thyme), chopped
Mashed Potato Topping
- 2 lbs Russet or Yukon Gold potatoes, peeled and chopped
- 4 tbsp butter
- 1/4 cup cream
- Salt and pepper to taste
Optional Variations & Garnishes
- Shredded cheddar or parmesan cheese for cheesy topping
- Mashed sweet potatoes instead of regular potatoes
- Red chili flakes or smoked paprika for spice
- Alternative herbs such as rosemary or sage
- Fresh chopped parsley or thyme for garnish
Instructions
- Prepare the filling: Sauté finely chopped onions and garlic in a pan until fragrant and translucent. Add ground meat and cook until browned, breaking it up with a spoon. Stir in frozen peas, carrots, tomato paste, Worcestershire sauce, salt, pepper, and fresh herbs. Let the mixture simmer on low heat until thickened and flavorful.
- Make the mashed potato topping: Boil peeled and chopped potatoes until tender. Drain and mash with butter, cream, salt, and pepper until creamy and smooth. Keep warm.
- Assemble the pies: Preheat oven to 400°F (200°C). Divide the meat filling evenly among mini ramekins or muffin tins. Spoon mashed potatoes over the filling, smoothing with a fork to create texture for browning.
- Bake to golden perfection: Bake the assembled pies for about 20 minutes until the mashed potato tops are golden and slightly crisp. Let cool for a few minutes before serving.
Notes
- Use starchy potatoes like Russet or Yukon Gold for fluffier mashed potatoes.
- Don’t overfill ramekins; leave a small gap to prevent overflow while baking.
- Assemble pies ahead and refrigerate up to 24 hours to save time.
- Brush mashed potato tops with melted butter before baking for a golden crust.
- Let pies rest briefly after baking to make serving easier and safer.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Appetizers
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg