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Golden-brown Mini Shepherd's Pies served in a baking dish, topped with creamy mashed potatoes.

Mini Shepherd's Pies

Avatar photoAlice Yowell
These individual shepherd's pies deliver all the comforting flavor of the classic dish in a fraction of the time. A rich, savory meat and vegetable filling is topped with creamy, golden mashed potatoes and baked until bubbly and crisp. Perfect for a quick and satisfying weeknight dinner that everyone will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine British, Irish
Servings 4
Calories 650 kcal

Equipment

  • Large pot
  • Large skillet
  • Wooden Spoon
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Potato masher or ricer
  • Measuring cups and spoons
  • Four 10-ounce ramekins or a standard muffin tin
  • Baking Sheet
  • Fork
  • Oven

Ingredients
  

  • 1 lb ground lamb or beef
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup beef or chicken broth
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 cup frozen peas
  • Salt and black pepper, to taste
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 tbsp unsalted butter
  • ½ cup warm milk or cream
  • 1 egg yolk
  • Salt and white pepper, to taste

Instructions
 

  • Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until fork-tender.
  • Drain the potatoes well, then return them to the hot pot for a minute to steam off excess moisture. Mash thoroughly, then beat in the butter, warm milk, and egg yolk until smooth. Season with salt and white pepper. Set aside.
  • While the potatoes boil, heat the olive oil in a large skillet over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened and the onion is translucent.
  • Add the minced garlic and cook for another 30 seconds until fragrant.
  • Add the ground lamb or beef to the skillet. Break it up with a wooden spoon and cook until deeply browned, about 6-8 minutes.
  • Sprinkle the flour over the cooked meat and vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
  • Pour in the broth while scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, Worcestershire sauce, and thyme. Bring the mixture to a gentle simmer.
  • Let the filling simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened. Taste and adjust seasoning with salt and pepper.
  • Remove the skillet from the heat and stir in the frozen peas.
  • Preheat your oven to 400°F (200°C). Lightly grease four 10-ounce ramekins or a standard muffin tin.
  • Divide the meat filling evenly among the dishes. Spoon or pipe the mashed potatoes on top, spreading them to the edges to seal in the filling. Use a fork to create decorative peaks and ridges.
  • Place the ramekins on a baking sheet. Bake for 18-22 minutes, until the filling is bubbling around the edges and the potato topping is golden brown. For an extra-crispy top, switch the oven to broil for the last 2 minutes.
  • Let them cool for 5 minutes before serving.

Notes

For a dairy-free version, use vegan butter and oat milk in the mash and skip the egg yolk or use a flax egg. To save time, use store-bought refrigerated mashed potatoes. For a cheesy crust, mix 1/2 cup of grated sharp cheddar or Parmesan into the mash, or sprinkle it on top during the last 5 minutes of baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.