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Delicious Mini Shepherd’s Pie Recipe

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★★★★★

4.7 from 60 reviews

A comforting and flavorful mini shepherd’s pie featuring tender lamb mince simmered with vegetables, topped with creamy mashed potatoes, and baked to golden perfection. Perfect for an individual portion dinner that’s hearty and satisfying.

Ingredients

Scale

For the Filling

  • 500 g Lamb Mince (can be substituted with beef mince)
  • 1 medium Onion, finely diced
  • 2 medium Carrots, fresh or frozen, diced
  • 2 tbsp Tomato Paste (can use passata as an alternative)
  • 1 tbsp Worcestershire Sauce (soy sauce for vegan option)
  • 250 ml Stock (beef or vegetable)

For the Mashed Topping

  • 600 g Potatoes (Russet or Yukon Gold recommended)
  • 50 g Butter (can substitute with olive oil for vegan option)
  • 100 ml Milk (almond or oat milk for lactose-free)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 180°C (356°F) to ensure it reaches the ideal temperature for baking the shepherd’s pies to a golden finish.
  2. Sauté Vegetables: Heat oil in a medium saucepan over medium heat. Add diced onions and carrots, cooking for 4-5 minutes until they soften and release a fragrant aroma.
  3. Brown the Lamb Mince: Add the lamb mince to the saucepan and cook for about 8-10 minutes, stirring frequently until the meat is browned evenly.
  4. Add Flavorings: Stir in the tomato paste and Worcestershire sauce to the meat mixture, ensuring everything is well combined for a rich taste.
  5. Simmer the Filling: Pour in the stock, bring the mixture to a simmer, then cover and let it cook gently for 35 minutes to deepen the flavors.
  6. Boil Potatoes: While the filling simmers, place the potatoes in salted boiling water and cook for about 10 minutes or until fork-tender, then drain thoroughly.
  7. Mash Potatoes: Mash the cooked potatoes with butter and milk until smooth. Season generously with salt and pepper to taste, creating a creamy topping.
  8. Assemble Pies: Spoon the lamb filling evenly into six individual pie dishes. Layer the mashed potato topping over the filling, smoothing the surface.
  9. Bake: Place the pies in the preheated oven and bake for 20-25 minutes, until the potato topping turns golden and slightly crisp.
  10. Cool and Serve: Allow the mini shepherd’s pies to cool for 5 minutes before serving to let the flavors settle and to prevent burning.

Notes

  • For a vegan or lactose-free version, substitute lamb with plant-based mince, butter with olive oil, and milk with almond or oat milk.
  • Using Yukon Gold or Russet potatoes yields a creamier mash.
  • Worcestershire sauce adds depth but can be replaced with soy sauce for a vegan alternative.
  • These pies can be prepared ahead and reheated; adjust baking time accordingly.
  • Serve with a side of steamed greens or a fresh salad for a balanced meal.

Keywords: shepherd's pie, mini pies, lamb mince recipe, comfort food, mashed potato topping, savory pie

Find it online: https://chefmilacook.com/delicious-mini-shepherds-pie-recipe/