Mini Shepherds Pie (Print)
Individual portions of classic meat and vegetable filling topped with creamy mashed potatoes, baked until golden.
# Ingredient list:
→ For the Filling
01 - 1 lb 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 tbsp tomato paste
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil
→ For the Mashed Potato Topping
13 - 1 1/2 lbs russet potatoes, peeled and cubed
14 - 3 tbsp butter
15 - 1/4 cup milk
16 - 1/4 cup grated cheddar cheese (optional)
17 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Place potatoes in a large pot of salted boiling water. Cook for 15-20 minutes until tender. Drain thoroughly and mash with butter, milk, salt, and pepper. Stir in cheddar cheese if using. Set aside.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrot. Sauté for 4-5 minutes until softened.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add ground beef or lamb to the skillet. Break up with a spoon and cook until browned throughout. Drain excess fat if necessary.
06 - Mix in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir until well combined.
07 - Pour in broth and add peas. Simmer for 5 minutes until mixture slightly thickens. Remove from heat.
08 - Divide meat filling evenly among six lightly greased ramekins or muffin tin wells.
09 - Spoon or pipe mashed potatoes over each filling, spreading to completely cover.
10 - Place ramekins on a baking sheet. Bake for 20 minutes until tops are golden brown and filling bubbles at edges.
11 - Let cool for 5 minutes before serving.
# Expert Tips:
01 -
- Everything tastes better in adorable individual portions
- The potato to filling ratio is absolutely perfect in every bite
- They reheat beautifully for lunch the next day
02 -
- Grease your ramekins thoroughly or these will stick, no matter how much butter you used in the potatoes
- Let them cool for 5 minutes before serving or you will burn your mouth on the first bite, guaranteed
- The filling can be made a day ahead and kept in the fridge
03 -
- Warm your milk before adding it to the potatoes for the smoothest mash
- Don't overwork the potato topping or it can get gluey. Gentle is better.