Description
Small individual servings of classic shepherd’s pie with a mashed potato topping.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground lamb or beef
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup beef broth
- 1/2 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 3 large potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons butter
Instructions
- Heat olive oil in a skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
- Add onion, carrots, and celery to the skillet. Cook until vegetables soften, about 5-7 minutes.
- Stir in beef broth, peas, tomato paste, and thyme. Bring to a simmer and cook until the liquid reduces slightly, about 10 minutes. Season with salt and pepper.
- While the filling simmers, boil potatoes until tender. Drain well.
- Mash potatoes with milk and butter. Season with salt and pepper.
- Preheat your oven to 375°F (190°C).
- Spoon the meat mixture into 4-6 small oven-safe ramekins.
- Top each ramekin with a layer of mashed potatoes. You can use a fork to create texture on top.
- Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly.
Notes
- You can substitute ground turkey for lamb or beef.
- For a richer flavor, add 1 tablespoon of Worcestershire sauce to the meat mixture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 28
- Cholesterol: 80
Keywords: mini shepherd's pie, individual pie, lamb pie, beef pie, mashed potato topping