Description
This Easy Mini Shepherds Pies recipe is perfect for family dinners, offering delicious individual portions filled with seasoned ground meat and vegetables, topped with creamy mashed potatoes and a golden cheese crust. These bite-sized pies are quick to prepare, baked to perfection, and make a comforting, crowd-pleasing meal.
Ingredients
Scale
Meat Filling
- 1 lb ground beef (or ground turkey/lamb)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 cup frozen peas and carrots
- 2 tbsp tomato paste
- ½ cup beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Mashed Potato Topping
- 3 large potatoes, peeled and chopped
- ¼ cup milk (or plant-based alternative)
- 2 tbsp butter (or vegan butter)
- Salt and pepper to taste
Additional
- Shredded cheddar cheese (for topping, optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the mini shepherd’s pies.
- Cook Potatoes: Boil the peeled and chopped potatoes in salted water for 10–12 minutes or until they’re tender when pierced with a fork. Drain, then mash with milk, butter, salt, and pepper until creamy and smooth.
- Brown Meat: In a skillet, cook the ground meat over medium heat until nicely browned. Drain any excess fat to avoid greasiness.
- Sauté Aromatics: Add chopped onion and minced garlic to the skillet with the meat and sauté until the onions become translucent, adding depth to the filling.
- Simmer Filling: Stir in frozen peas and carrots, tomato paste, beef broth, and Worcestershire sauce. Let the mixture simmer for 3–5 minutes until it slightly thickens and flavors meld together.
- Prepare Muffin Tin: Grease a muffin tin to prevent sticking. Spoon the meat filling into each cup, filling about two-thirds full.
- Add Potato Topping: Spoon or pipe the mashed potato topping evenly over the meat filling, smoothing the surface for a neat finish.
- Cheese Topping (Optional): Sprinkle shredded cheddar cheese on top of each mini pie if desired, adding a rich, melted layer.
- Bake: Bake the pies in the preheated oven for 10–15 minutes until the topping is golden and the filling is hot. For extra crispness, broil for an additional 2–3 minutes until the tops are nicely browned.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh chopped parsley and serve warm for a comforting, delicious meal.
Notes
- You can substitute ground turkey or lamb for beef to vary the flavor.
- Use plant-based milk and vegan butter to make the recipe dairy-free.
- Broiling at the end adds a lovely crispy top but watch carefully to prevent burning.
- These mini pies can be prepared in advance and reheated before serving.
- Leftover filling can be stored separately and used for future meals.
