Mini Shepherds Pie (Printable)

Individual savory pies with seasoned meat filling and fluffy mashed potato topping, baked golden.

# What You'll Need:

→ 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
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil

→ 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

# How to Make It:

01 - Preheat oven to 400°F.
02 - Cook potatoes in a large pot of salted boiling water for 15–20 minutes until tender. Drain and mash with butter, milk, salt, and pepper. Stir in cheddar cheese if using. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 4–5 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Add ground beef or lamb, breaking up with a spoon, and cook until browned. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper until well combined.
07 - Add broth and peas. Simmer for 5 minutes until slightly thickened. Remove from heat.
08 - Divide meat filling evenly among six lightly greased ramekins or muffin tin wells.
09 - Spoon or pipe mashed potatoes on top of each, spreading to cover the filling completely.
10 - Place ramekins on a baking sheet and bake for 20 minutes until tops are golden and filling bubbles at edges.
11 - Cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Everyone gets their own perfectly portioned pie with extra crispy edges
  • The individual servings reheat beautifully for lunches all week
  • You can customize the filling for picky eaters without making separate batches
02 -
  • The potatoes will sink into the filling if they are too warm when you top the pies
  • Piping the potatoes instead of spreading them creates restaurant looking texture
  • Greasing your ramekins thoroughly is non negotiable for clean removal
03 -
  • Use a piping bag with a large star tip for professional looking potato tops
  • Brush the potatoes with beaten egg before baking for extra golden color

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