Mini Shepherd’s Pot Pies

Shepherd’s pie, with its layers of savory meat, tender vegetables, and fluffy mashed potatoes, is a comfort food staple. But what if we took this classic and turned it into something a bit more whimsical and portable? Enter Mini Shepherd’s Pot Pies — individual servings baked to perfection in flaky, golden crusts. Perfect for dinner parties, meal prep, or an indulgent solo treat, these pies promise to wow your taste buds with every bite.

Ingredients:

For the Filling:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground lamb (or beef, if preferred)
• 1 cup frozen peas and carrots mix
• 2 tbsp tomato paste
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and pepper to taste

For the Mashed Potato Topping:

• 2 medium potatoes, peeled and cubed
• 2 tbsp unsalted butter
• ¼ cup whole milk
• Salt to taste

For the Crust:

• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)

Directions:

Step 1: Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent. Stir in the ground lamb, breaking it apart with a spoon, and cook until browned. Drain any excess fat, then mix in the peas and carrots, tomato paste, beef stock, Worcestershire sauce, thyme, salt, and pepper. Simmer the mixture for about 10 minutes until thickened. Remove from heat and set aside to cool.

Step 2: Make the Mashed Potatoes

While the filling cools, boil the cubed potatoes in salted water until fork-tender (about 12-15 minutes). Drain and mash with butter and milk until smooth. Season with salt to taste. Set aside.

Step 3: Assemble the Pot Pies

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into circles large enough to line the cups of a standard muffin tin. Gently press the pastry circles into the muffin cups, letting the edges hang slightly over the sides.

Spoon the cooled filling into each pastry-lined cup, filling them about two-thirds full. Top each with a dollop of mashed potatoes, spreading them evenly with the back of a spoon. For a decorative touch, use a fork to create ridges in the potatoes.

Step 4: Bake to Perfection

Brush the exposed edges of the pastry with the beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling. Let the pies cool in the tin for 5 minutes before carefully removing them with a small spatula.

Serving Suggestions

These Mini Shepherd’s Pot Pies are delightful on their own, but a fresh side salad or a serving of roasted vegetables can elevate the meal. For an extra touch of decadence, sprinkle grated Parmesan on the mashed potato topping before baking.

Why You’ll Love This Recipe

The beauty of these mini pies lies not only in their flavor but also in their versatility. They’re freezer-friendly, making them perfect for batch cooking. Plus, the combination of flaky crust, hearty filling, and creamy mashed potatoes delivers a textural harmony that’s hard to resist.

Ready to try a new spin on an old classic? These Mini Shepherd’s Pot Pies are sure to become a favorite at your table.