Mini Shepherd's Pies
Individual ramekins of lean beef or lamb with carrot, peas and tomato paste, topped with creamy mashed potato and baked until golden.
Prep
20 min
Cook
30 min
Total
50 min
Yield
8 mini pies
Nutrition note
Meat provides protein, iron and zinc. Peas and carrot add fiber and color; potato supplies energy.
Ingredients
- 1500 g lean ground beef or lamb
- 21 tablespoon olive oil
- 31 small onion, finely chopped
- 41 carrot, finely diced
- 51 cup (150 g) frozen peas
- 61 tablespoon tomato paste
- 71 cup (240 ml) low-sodium stock
- 83 cups (600 g) mashed potato
Method
- 1
Heat oven to 200°C/400°F. Grease 8 ramekins or muffin cups.
- 2
Cook meat in oil until browned. Add onion and carrot; cook for 6 minutes.
- 3
Stir in peas, tomato paste and stock; simmer until thick.
- 4
Divide filling among cups and top with mashed potato.
- 5
Bake for 20 minutes, until hot and lightly golden.
Complete the Meal
Serve one mini pie with soft green beans or cucumber.
Allergens
May contain dairy if mashed potato includes milk or butter. Check stock for allergens.
Ingredient Substitutions
- Use lentils instead of meat for a vegetarian version.
- Use olive oil and fortified plant milk in the mash for dairy-free pies.
- Use sweet potato mash for extra beta-carotene.
Storage & Reheating
Refrigerate for up to 3 days.
Freezer Guidance
Freeze for up to 2 months.
Picky-Eater Strategy
Serve the meat filling and mashed potato side by side before combining them in a pie.
Little Helper Job
Let your child spoon and smooth the mashed potato topping.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.