Mini Shepherd’s Pie
A comforting mini version of the classic Shepherd’s Pie, filled with savory meat, vegetables, and topped with creamy mashed potatoes and flaky pastry.
Ingredients
Filling
- 1 lb ground beef or lamb Choose beef for classic flavor or lamb for traditional taste.
- 1 cup frozen peas and carrots Can use fresh vegetables if available.
- 1 small onion, diced Brings foundational flavor.
- 1 cup beef broth Homemade broth can be used for richer flavor.
- 2 tbsp tomato paste Adds richness to the filling.
- 1 tbsp Worcestershire sauce Essential for umami flavor.
- 1 tbsp all-purpose flour For thickening the gravy.
Topping
- 3 cups mashed potatoes Use store-bought or homemade.
- 1 sheet puff pastry Creates a flaky crust.
- 1 egg beaten Gives a golden color when baked.
Instructions
Preparation
- Heat a skillet over medium heat and cook the ground beef or lamb until browned, breaking it up as you go.
- Add the diced onions and cook until softened.
- Sprinkle flour over the meat mixture, stirring well to incorporate, then add the tomato paste and Worcestershire sauce.
- Slowly pour in the beef broth, stirring continuously to avoid lumps, and let simmer for 5-10 minutes until thickened.
- Stir in frozen peas and carrots and allow mixture to cool.
Assembly
- Preheat the oven to 375°F (190°C).
- Line greased pie tins with puff pastry sheets.
- Spoon a generous amount of cooled filling into each pastry-lined tin.
- Top filling with mashed potatoes, spreading to create peaks.
- Cover with more puff pastry, seal edges, and cut a small vent on top.
- Brush the top with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
For a crispy bottom, blind-bake the puff pastry for about 5 minutes before adding the filling. Feel free to mix in fresh herbs for extra flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 2g
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