Description
Delicious and adaptable mini shepherd’s pies made with a savory meat base and creamy mashed potato topping, perfect for quick weeknight dinners or gatherings.
Ingredients
Scale
- 1 lb ground beef or lamb
- 4 medium potatoes, peeled and diced
- 1 onion, diced
- 1 cup frozen peas and carrots
- 1/4 cup beef or vegetable stock
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1/4 cup milk
- 2 tbsp butter
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Boil potatoes until fork-tender, drain, then mash with butter, milk, salt, and pepper.
- Brown the ground meat in a skillet, then drain excess fat.
- Add diced onions and sauté until softened, then mix in tomato paste, Worcestershire sauce, garlic powder, thyme, and stock. Stir in frozen vegetables.
- Spoon meat mixture into muffin cups and top with mashed potatoes.
- Bake for 20-25 minutes until golden brown on top.
- Let cool for 5-10 minutes, then serve warm.
Notes
Use store-bought mashed potatoes for a quicker option. Feel free to customize the fillings with different vegetables or seasonings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg