My Shepherd's Pie Mini Portion
A comforting, savory mini pie, perfect for a cozy meal.
⏱️ 45 min🍽️ Serves 1
🔥 480 kcal💪 30g protein🍚 40g carbs🥑 22g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥩150 g lean ground beef
- 🧅½ small onion, finely chopped
- 🥕½ carrot, finely diced
- stalk½ celery stalk, finely diced
- 🧄1 clove garlic, minced
- 🥔100 g potatoes, peeled and cubed
- 🥣½ cup beef broth
- 🍅1 tbsp tomato paste
- 🍾½ tsp Worcestershire sauce
- 🥛1 tbsp milk
- 🧈½ tbsp butter
- 🧂 salt and black pepper, to taste
- 🌿1 tsp fresh parsley, chopped (for garnish)
Pro tips
- For extra flavor, add a pinch of dried thyme or rosemary to the beef mixture.
- Ensure the mashed potatoes are spread to the edges of the dish to create a good seal.
- If you prefer a crispier topping, you can briefly broil the pie for the last few minutes of cooking.
Method
- 1Cook the ground beef in a small oven-safe dish or skillet over medium heat until browned. Drain any excess fat.
- 2Add the chopped onion, carrot, celery, and garlic to the beef. Sauté until vegetables are softened, about 5-7 minutes.
- 3Stir in the beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- 4Meanwhile, boil the cubed potatoes in salted water until very tender, about 10-15 minutes. Drain thoroughly.
- 5Mash the potatoes with milk, butter, salt, and pepper until smooth and creamy.
- 6Spoon the beef mixture into a small oven-safe ramekin or dish (if not already cooked in one). Top evenly with the mashed potatoes.
- 7Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until the topping is golden brown and the filling is bubbly.
- 8Let stand for a few minutes before serving. Garnish with fresh parsley if desired.