Description
These irresistible Mini Shepherd’s Pies are perfect for cozy nights in, featuring a savory ground meat filling topped with creamy mashed potatoes and optional cheddar cheese. Baked to golden perfection with a crispy top, these individual pies are both comforting and convenient, ideal for family dinners or casual gatherings.
Ingredients
Scale
Meat Filling
- 1 lb Ground beef (can substitute with ground turkey or lamb)
- 1 small onion, chopped (yellow onion works beautifully)
- 1 clove garlic, minced
- 1 cup Frozen peas and carrots (fresh can be used if desired)
- 2 tbsp Tomato paste (can substitute with crushed tomatoes)
- 1 cup Beef broth (vegetable broth can be used for vegetarian variation)
- 1 tbsp Worcestershire sauce (tamari for gluten-free)
- Salt and pepper to taste
Mashed Potato Topping
- 2 large potatoes, peeled and chopped (Yukon Golds recommended)
- 1/2 cup milk (plant-based alternative if preferred)
- 2 tbsp butter (vegan butter for dairy-free)
- Salt and pepper to taste
Toppings and Garnish
- 1 cup Shredded cheddar cheese (optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare it for baking the mini shepherd’s pies.
- Boil potatoes: In a pot of salted water, boil the peeled and chopped potatoes for 10–12 minutes until fork-tender. Drain the water well.
- Mash potatoes: Mash the drained potatoes with milk, butter, salt, and pepper until creamy and smooth. Set aside.
- Cook the meat: In a skillet over medium-high heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat.
- Sauté aromatics: Using the same skillet, add chopped onion and minced garlic. Cook until translucent, roughly 2–3 minutes.
- Add vegetables and sauce: Stir in peas, carrots, tomato paste, beef broth, and Worcestershire sauce. Let the mixture simmer for 3–5 minutes until it thickens slightly.
- Prepare muffin tin: Grease a muffin tin with butter or oil to prevent sticking. Spoon the meat filling into each cup, filling about two-thirds full.
- Add mashed potato layer: Top each meat-filled cup with a generous layer of mashed potatoes, smoothing the surface with a spoon or piping bag for a neat look.
- Add cheese (optional): Sprinkle shredded cheddar cheese evenly on top of each pie if desired.
- Bake the pies: Place the muffin tin in the preheated oven and bake for 10–15 minutes until the tops are golden brown.
- Broil for crispiness: For an extra crispy top, broil the pies for an additional 2–3 minutes while watching closely to prevent burning.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm for a comforting meal.
Notes
- You can substitute ground beef with ground turkey or lamb according to preference.
- For a vegetarian version, replace meat with lentils or a plant-based mince and use vegetable broth.
- Use plant-based milk and vegan butter for a dairy-free version.
- Gluten-free variations can be made by using tamari instead of Worcestershire sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
