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Mini Shepherd’s Pies Recipe

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4.3 from 84 reviews

Mini Shepherd’s Pies are perfectly portioned savory pies made with a flavorful ground beef and vegetable filling, topped with creamy mashed potatoes and optionally melted cheddar cheese. Baked to golden perfection, these comforting dishes make a delicious and hearty meal ideal for family dinners or meal prep.

Ingredients

Filling

  • 1 tablespoon Olive Oil
  • 1 Medium Onion, small dice
  • 2 Garlic Cloves, minced
  • 1 tablespoon Tomato Paste
  • 1 pound Lean Ground Beef (90/10 lean to fat ratio)
  • 1 teaspoon Salt
  • ½ teaspoon Dried Rosemary
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Paprika
  • ¼ teaspoon Black Pepper
  • 1-2 tablespoons Butter (depending on fat rendered)
  • 3 tablespoons All-purpose Flour
  • 2 cups Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 10-12 ounces Frozen Mixed Vegetables, defrosted

Topping

  • 24 ounces Prepared Mashed Potatoes (about 3 cups)
  • Shredded Cheddar Cheese (optional topping)
  • Chopped Parsley (optional garnish)

Instructions

  1. Sauté Onions: Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and cook, stirring frequently, for about 3 minutes until softened.
  2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring often to combine and release flavors.
  3. Brown the Beef: Increase heat to medium-high and add the ground beef along with salt, dried rosemary, thyme, paprika, and black pepper. Stir to mix, then spread the beef in a single layer. Let it cook undisturbed for 2 minutes.
  4. Continue Cooking Beef: Stir and cook for another 2-3 minutes, breaking up any large pieces with a spoon, until the beef is thoroughly browned.
  5. Add Butter and Flour: Reduce heat to medium-low. Add 1 to 2 tablespoons butter depending on how much fat was rendered (add 1 tablespoon if about 2 tablespoons fat is present). Once melted, stir in the flour and cook for 1-2 minutes to remove raw flour taste, stirring frequently.
  6. Create Sauce: Slowly pour in beef broth while stirring briskly and scraping browned bits from the pan. Mix until smooth. Add Worcestershire sauce and bring the sauce to a simmer over medium heat, then reduce to medium-low, cover, and cook for 15 minutes, stirring occasionally.
  7. Cook Vegetables: While sauce simmers, partially cook frozen mixed vegetables by heating them for about half the package indicated time to defrost.
  8. Add Vegetables to Filling: Stir the defrosted vegetables into the skillet. Raise heat to bring back to a simmer, then lower to medium-low, cover and simmer for 10 minutes more, stirring occasionally to prevent sticking and allow the mixture to thicken.
  9. Adjust Seasoning and Cool: Taste the filling and adjust salt if needed. Remove from heat and let the filling cool slightly to thicken further.
  10. Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking.
  11. Assemble Pies: Divide the beef and vegetable mixture evenly among five 8-ounce ramekins, filling each about ¾ cup and leaving about 1 inch of space for the mashed potato topping.
  12. Add Mashed Potato Topping: Spoon or pipe the prepared mashed potatoes over each ramekin, smoothing or swirling the surface for decorative texture.
  13. Bake: Place ramekins on a baking sheet to catch drips. Bake in the preheated oven for 15-20 minutes until the mashed potatoes turn lightly golden and filling bubbles.
  14. Optional Cheese Finish: For an extra cheesy topping, sprinkle ½ to 1 tablespoon shredded cheddar on each pie, then return to the oven for 3-5 minutes until melted and bubbly.
  15. Serve: Let the pies rest for 5 minutes after removing from oven. Garnish with chopped parsley or fresh herbs as desired and serve warm.

Notes

  • Use lean ground beef (85/15 to 90/10) to ensure the filling is flavorful but not greasy.
  • A nonstick skillet is recommended to prevent sticking and ease cleanup.
  • Divide the filling evenly between ramekins, leaving space for the mashed potato topping to avoid overflow during baking.
  • To reduce sodium, use low-sodium beef broth, unsalted butter, and adjust or omit added salt in the filling.

Find it online: https://flavorspath.com/mini-shepherds-pies-recipe/