Mini Shepherds Pie (Print View)
Classic British comfort food made miniature with seasoned meat filling and creamy potato topping.
# What You'll Need:
→ For the 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 or 1/2 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil
→ For the 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:
01 - Preheat oven to 400°F.
02 - Cook the 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 - While the potatoes cook, 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 it up with a spoon, and cook until browned. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
07 - Add broth and peas. Simmer for 5 minutes until slightly thickened. Remove from heat.
08 - Divide the meat filling evenly among six lightly greased ramekins or muffin tin wells.
09 - Spoon or pipe the mashed potatoes on top of each, spreading to cover the filling.
10 - Place ramekins on a baking sheet and bake for 20 minutes, or until the tops are golden and the filling bubbles at the edges.
11 - Cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- Individual portions mean everyone gets those coveted crispy edges
- These freeze beautifully so you can have comfort food ready on busy weeknights
- The mini size looks impressive but takes less time than a full-sized pie
02 -
- Grease your ramekins generously even if they seem nonstick—the potato topping can stick stubbornly
- Let the filling cool slightly before topping with potatoes or the layers can blend together
- These reheat beautifully at 350°F for about 15 minutes if you want to make them ahead
03 -
- Piping the potatoes with a star tip creates those gorgeous restaurant-style ridges that get extra crispy
- Try mixing a bit of gruyère or parmesan into the potato topping for extra depth