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To make these tasty mini shepherds pies, gather the following main ingredients: - 1 lb ground beef or lamb - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups mashed potatoes (made with butter and milk) - 1/2 cup shredded cheddar cheese - Olive oil for cooking These ingredients come together to create a warm and hearty dish. Feel free to make these mini pies your own with some optional ingredients: - Fresh herbs like parsley or thyme for garnish - Different cheese varieties, like mozzarella or gouda - A splash of hot sauce for a kick - Other vegetables, such as bell peppers or mushrooms These additions can add a personal touch to your meal. Before you start cooking, gather these essential tools: - A large skillet for cooking the filling - A muffin tin for shaping the mini pies - A spatula for mixing and serving - Measuring spoons and cups for accuracy - A knife and cutting board for chopping Having the right tools makes cooking easier and more fun. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). In a large skillet, add one tablespoon of olive oil and heat it over medium heat. Next, toss in one small onion, finely chopped, and two minced garlic cloves. Sauté until the onion turns soft and clear, which takes about 3 to 4 minutes. Then, add one pound of ground beef or lamb to the skillet. Cook this meat until it is nicely browned, breaking it apart with a spatula for about 5 to 7 minutes. If there is any extra fat, drain it off. Now, stir in one tablespoon of tomato paste, one tablespoon of Worcestershire sauce, one teaspoon of dried thyme, half a teaspoon of salt, and a quarter teaspoon of black pepper. Mix everything well so that the flavors blend. After that, add one cup of frozen mixed vegetables, like peas, carrots, and corn. Keep cooking this mixture for another 3 to 4 minutes until everything is hot. Once done, remove it from the heat. Grab a muffin tin and spoon the meat filling into each cup. Fill them about halfway. This allows room for the mashed potatoes. Now, take your homemade or store-bought mashed potatoes, about two cups, and add a generous dollop on top of each meat-filled cup. Use the back of a spoon to smooth them out. Finally, sprinkle half a cup of shredded cheddar cheese over each mini pie. This will melt beautifully while baking. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. You want the tops to turn golden brown and the cheese to bubble up. Once they’re done, let them cool for a few minutes. Carefully use a spoon to lift each mini shepherd’s pie out of the muffin tin. For a lovely presentation, serve them on a rustic wooden board. You can add fresh herbs like parsley or thyme to make the dish even more appealing. Use starchy potatoes like Russets for creamy mashed potatoes. Boil them until fork-tender. Drain well to remove excess water. Add butter and warm milk for richness. Mash until smooth but keep some texture. Season with salt for taste. A hint of garlic can add great flavor. To keep the filling from being soggy, drain excess fat after cooking the meat. Use frozen vegetables without thawing. This helps them stay firm during cooking. Stir in the vegetables last to prevent overcooking. Mixing in tomato paste also helps thicken the filling. Add a splash of Worcestershire sauce for depth. Dried thyme adds a nice herbal note. For more richness, try adding a bit of cheese to the meat mixture. Play with spices like paprika or cumin for extra kick. Fresh herbs make a lovely garnish and add a pop of color. Pro Tips Use Fresh Herbs: Adding fresh herbs like parsley or thyme to the topping can enhance the flavor and presentation of your mini pies. Mix and Match Proteins: Feel free to substitute the ground beef or lamb with turkey or chicken for a leaner version of this dish. Customize Vegetables: Use any vegetables you have on hand, such as bell peppers or mushrooms, to personalize your mini shepherd’s pies. Make Ahead: Prepare the filling and mashed potatoes a day in advance and assemble them just before baking to save time. {{image_2}} You can easily turn mini shepherds pies into a tasty vegetarian dish. Use lentils or mushrooms as a base. Cook them with onion, garlic, and your favorite veggies. The frozen mixed vegetables work great here too. Add the same herbs and seasonings to keep the flavor strong. Top with creamy mashed potatoes and cheese for that classic touch. This way, you keep all the love of shepherds pies but make it meat-free. If you prefer chicken or turkey, you can swap the beef or lamb easily. Ground chicken or turkey cooks fast and is lighter. Simply follow the same steps in the recipe. Brown the meat and mix in the same spices and veggies. This change adds a fresh twist and works well with mashed potatoes. You may find that you enjoy this lighter version just as much! Don’t be afraid to get creative with your mini shepherds pies! You can try different spices like paprika or cumin for a new taste. Adding diced bell peppers or zucchini gives extra color and nutrients. Swap the cheddar cheese for feta or goat cheese for a bold flavor. You can even use sweet potatoes instead of regular potatoes for a twist. Each swap brings a new layer of flavor, making your dishes unique every time! To store leftover mini shepherds pies, first let them cool completely. Then, place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you plan to eat them later, consider freezing instead. If you want to freeze mini shepherds pies, first cool them completely in the fridge. Next, wrap each pie in plastic wrap or foil. You can also use a freezer-safe container. They can last in the freezer for up to three months. When you need a quick meal, just pull them out! To reheat, take the mini shepherds pies from the fridge or freezer. If frozen, let them thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the pies on a baking sheet. Heat them for about 15-20 minutes for refrigerated pies or 25-30 minutes for frozen ones. Check that the center is hot before serving. This keeps the crust crisp and the filling warm. You can use ground turkey or chicken. These options are leaner and taste great. They still give you that hearty feel you want. For a meat-free dish, try lentils or beans. These provide protein and work well with the spices. Yes, you can prepare mini shepherds pies in advance. Make the filling and mash the potatoes. Store both in the fridge for a day. When ready to cook, assemble them and bake. This cuts down your time on busy days. Mini shepherds pies last about 3 to 4 days in the fridge. Make sure to cover them well to keep them fresh. If you have leftovers, enjoy them for lunch or dinner the next day! You learned how to make easy mini shepherds pies with delicious fillings. We covered ingredients, cooking steps, and handy tips. You can customize them with different proteins and flavors. Storing and reheating them is simple, too. Enjoy your tasty mini shepherds pies with friends and family. I hope you feel inspired to try these recipes at home. Happy cooking!

Mini Shepherd’s Pies Delight

Delicious mini shepherd's pies filled with ground meat and topped with creamy mashed potatoes and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine British
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef or lamb
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cups mashed potatoes (made with butter and milk)
  • 0.5 cup shredded cheddar cheese
  • 1 tablespoon olive oil for cooking

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
  • Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
  • Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper, mixing well to combine.
  • Mix in the frozen mixed vegetables and continue cooking for another 3-4 minutes, until heated through. Remove from heat.
  • In a muffin tin, spoon the meat mixture into each cup, filling them about halfway.
  • Top the meat mixture with a generous dollop of mashed potatoes, smoothing them out with the back of a spoon.
  • Sprinkle shredded cheddar cheese on top of each mini pie.
  • Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the cheese is bubbly.
  • Allow them to cool for a few minutes before using a spoon to carefully lift them out of the muffin tin.

Notes

Serve on a rustic wooden board, garnished with fresh herbs for added color.
Keyword comfort food, mini pies, shepherd's pie