Craving something hearty and comforting? These Mini Shepherd’s Pies are the perfect bite-sized delights to warm you up. They're packed with savory lamb and topped with creamy mashed potatoes — ideal for cozy dinners or meal prep!
The star of the show is the ground lamb, which brings a rich, savory flavor. If lamb isn't your thing, beef works too. Olive oil adds a touch of smoothness to our sauté. Onion and garlic are the aromatic base, bringing depth and warmth. Carrots and peas add sweetness and color, making each bite delightful. Tomato paste enhances the savory notes, while beef broth provides a flavorful liquid base. A splash of Worcestershire sauce gives it that umami kick, and thyme introduces a subtle herby aroma. Finally, the potatoes are mashed with butter and milk to create a creamy, comforting topping.
Pair these mini pies with a fresh green salad for a balanced meal. A side of crusty bread is perfect for mopping up any extra sauce. For a bit of tang, serve with a dollop of sour cream or a sprinkle of fresh chives on top.
Start by preheating your oven to 400°F. This ensures it's ready when your pies are prepped. In a large skillet, heat a tablespoon of olive oil over medium heat. Toss in your chopped onions, diced carrots, and minced garlic. Sauté them for about five minutes until they're soft and fragrant.
Next, add the ground lamb to the skillet. Cook it until it's browned, breaking it up with a spoon as it cooks. Once browned, stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and a dash of salt and pepper. Let this mixture simmer for about ten minutes or until it's nicely thickened.
While the meat simmers, get your potatoes boiling in a pot of salted water. They'll need about fifteen minutes to become tender. Drain them well, then mash with butter and milk until smooth. Season the mash with salt and pepper to your taste.
Now, divide the meat mixture among ramekins or muffin tins. Top each with a layer of mashed potatoes, spreading it evenly. Pop them into your preheated oven for about twenty minutes, or until the tops are beautifully golden brown. Let them cool for a few minutes before serving — they’ll be piping hot!
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