Traditional hearty shepherd's pies presented in manageable portions
Yield
Serves 4
Prep Time
25mins
Cook Time
45mins
Difficulty Level
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Spooned into ramekins, these small and rich cottage pies carry the classic combination of savoury ground beef and cheesy mashed potatoes mixed with parsley, rosemary and peas.

Ingredients

CHEESY POTATO TOPPING

  • 2 large potatoes, peeled, cut into chunks
  • ½ cup grated tasty cheese
  • ⅓ cup warm milk
  • 20 g butter

MINI SHEPHERD'S PIES

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 300 g beef mince
  • 150 g mushrooms, thinly sliced
  • 400 g can diced tomatoes
  • 1 cup beef stock
  • 1 tbsp Worcestershire sauce
  • ½ cup frozen peas
  • 1 tbsp chopped parsley
  • 2 tsps finely chopped rosemary salad, to serve
01.

Heat oil in a large frying pan on high. Sauté onion, carrot and garlic for 3-4 mins until tender.

02.

Add beef mince and cook for 4-5 mins, breaking up the lumps with the back of a spoon as it browns. Add mushroom and cook, stirring for 1 min.

03.

Stir in tomatoes, stock and Worcestershire sauce. Bring to the boil, then simmer on low for 15-20 mins. Season to taste.

04.

Meanwhile, to make cheesy potato topping, place potato in a saucepan and cover with water. Bring to the boil, covered. Partially remove lid and cook for 10-15 mins until very tender. Drain well. Return to pan. Add cheese, milk and butter. Mash until smooth. Season to taste.

05.

Preheat oven to hot, 200 C. Place 4 x 1 cup ramekins on a baking tray. Stir peas, parsley and rosemary into mince mixture. Divide between ramekins.

06.

Top mince mixture with potato mixture. Bake for 20-25 mins until golden. Serve with salad.

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