Easy Mini Shepherd's Pies
Delightful and comforting mini shepherd's pies, perfect for family dinners with customizable fillings and a creamy mashed potato topping.
Ingredients
For the filling
- 1 lb ground beef (or ground turkey/lamb) Feel free to substitute with your choice of protein.
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup frozen peas and carrots
- 2 tbsp tomato paste
- ½ cup beef broth Can substitute with chicken or vegetable broth.
- 1 tsp Worcestershire sauce
- Salt and pepper To taste
For the mashed potatoes
- 3 large potatoes, peeled and chopped
- ¼ cup milk (or plant-based alternative)
- 2 tbsp butter (or vegan butter)
- Salt and pepper To taste
- Shredded cheddar cheese (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Boil the chopped potatoes in salted water for about 10–12 minutes or until fork-tender. Drain and then mash them, adding milk, butter, salt, and pepper to taste.
Cooking
- In a skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
- Toss an onion and minced garlic into the skillet, sautéing until the onion turns translucent.
- Add in the peas and carrots, tomato paste, beef broth, and Worcestershire sauce, then let it simmer for 3–5 minutes until slightly thickened.
Assembly
- Grease a muffin tin, then spoon the meat filling into each cup until they’re about ⅔ full.
- Top each one with a generous scoop of mashed potatoes, smoothing them down with a spoon or piping bag.
- (Optional) Sprinkle shredded cheese on top for an extra layer of flavor.
Baking
- Bake for 10–15 minutes until golden brown. Finish with a quick broil for 2–3 minutes to achieve that perfect crisp topping.
Serving
- Serve warm and garnish with freshly chopped parsley.
Notes
These mini shepherd's pies are excellent on their own or paired with a light salad or garlic bread. They can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days.