Individual Shepherd’s Pies

Why You’ll Love This Mini Shepherd’s Pie Recipe

We all know Shepherd’s Pie, right? Hearty meat and veggies with a savory sauce, all baked in a casserole dish with a topping or fluffy cheesy mashed potatoes. It doesn’t get much more comforting than that! But we can make it more fun!

When my kids were little, like most moms, I was always looking for ways to get them to eat more vegetables. Sometimes it was sneaking it into Zucchini Tater Tots or even a Blueberry Smoothie. But other times it was all about repacking those veggies in a new way that the kids would love to eat. Like stuffing everything you love about a full-size shepherd’s pie into ramekins so each of us could have our own individual serving! The kids get a kick out of digging into their own little crock of deliciousness, and you will too! Here’s why:

• Makes everyone happy. Adults enjoy the mouthwatering flavors of a classic dish while the kids love the mini size. It’s a surefire way to combat picky eaters and make dinnertime a relaxing way to come together as a family at the end of a busy day.
• Comes together quickly. Make the filling while the potatoes boil. Mash the potatoes while the filling simmers. Assemble, then clean up and set the tale wile they bake in the oven.
• Naturally gluten free. Yes, there are no special gluten free ingredients in this dish, and you just have to double-check the labels on your brand of Worcestershire (especially in Canada and Europe) and beef broth.

Recipe Ingredients

Let’s talk about what you’ll need to make these mini shepherd’s pies. It’s a simple list of ingredients that are staples in many kitchens. You’ll find the full amounts and step-by-step instructions in the recipe card further down.

• Potatoes. Russet or Yukon Gold potatoes are the best for mashing.
• Ground beef. I use 90% or 93% lean ground beef, but you can use what you prefer. For a more authentic shepherd’s pie (as opposed to cottage pie), substitute ground lamb.
• Onion. Chopped.
• Garlic. Minced or crushed with a garlic press.
• Salt and pepper. Season to taste.
• Tomato paste. You’ll need one small can.
• Worcestershire sauce. In the United States, Hunt’s and Lea& Perrin’s are gluten free at the time of writing. However, always check the updated label and manufacturer information. And note that this varies outside of the U.S., in particular, Lea & Perrins contains malt vinegar in Canada and Europe. You can always add more beef broth or give it that depth of umami flavor with a splash of gluten free soy sauce or tamari, or coconut aminos.
• Beef broth. Again, check that your brand is gluten free, if needed.
• Frozen mixed vegetables. I usually use a package that contains carrots, peas, green beans, and corn, but you can use any veggie or mixture you enjoy.
• Cheddar cheese. Shredded and divided to mix some into the mashed potatoes and some to sprinkle on top.
• Plain Greek yogurt or sour cream. Both work equally well.
• Milk. Use any type of milk you like. Whole milk gives a richer flavor.

How to Make Mini Shepherd’s Pie

This recipe is so simple to make that it’s perfect even for beginner cooks or if you want to get the kids in the kitchen to help. Here’s a quick overview with photos so you know what to expect. The detailed instructions are in the recipe card down below in the post.

• Boil the potatoes. Add the potatoes to a pot with cold water, bring to a boil, and boil the potatoes until fork-tender.
• Make the filling. While the potatoes are cooking, in a skillet, brown the ground beef, onion, and garlic with salt and pepper. Stir in the tomato paste, Worcestershire sauce, beef broth, and, vegetables, then simmer.

• Mash the potatoes. While the meat is simmering, drain and return the potatoes to the pot, and mash with shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt.
• Fill and bake. Divide the meat mixture between the ramekins, then top with the mashed potatoes and more shredded cheese. Bake at 350°F for 25-30 minutes, or until heated through, and cheese and potatoes are slightly browned.

Tips and Variations

Here are some suggestions to streamline preparation and even change things up or customize the dish to your liking.

• Make it fast. To make this dish come together in the shortest time possible, pull the veggies out of the freezer before you get started. Peel the potatoes and start bringing them to a boil while you make the meat mixture. As the meat mixture simmers, you can mash the potatoes.
• Perfect the potatoes. When you drain the potatoes, return them to the hot pot and allow the excess moisture to evaporate for a couple of minutes so that you don’t have runny potatoes on top of your shepherd’s pie. But do add the cheese while it is still hot so that it melts.
• Use a sheet pan. Placing your ramekins on a baking sheet will make them easier to transport in and out of the oven, but will also catch any drips if the filling bubbles over.
• Prep it ahead. If you want to meal prep, cook the filling and store it in the refrigerator for a couple of days, making the mashed potatoes and baking them the day you want to serve it. Or assemble the mini shepherd’s pies and refrigerate or freeze it until you are ready to bake and serve it, adding about 10 minutes to the baking time so they fully heat through.
• Use the right size. The most common question I get is what size ramekins to make these in. I use 6 oz. ramekins like these. They are also perfect for my pumpkin custards and individual French toast casseroles.
• Try a twist. Skip the work of making mashed potatoes and use the same filling to make Cottage Pie Potatoes or Shepherd’s Pie Loaded Fries instead.
• Cut the carbs. Pack in more veggies by swapping the potatoes for Cheesy Mashed Cauliflower. You can even make a few simple changes to the filling if you want to make Keto Shepherd’s Pie.

Store and Reheat Leftovers

Leftover mini shepherd’s pie stores and reheats well, so it’s perfect to make in advance or make extra and save some for later.

• Refrigerate. Cool to room temperature and wrap tightly with plastic wrap or transfer it to airtight containers. Store in the fridge for up to 4 days.
• Freeze. Cool completely. Spray pieces of plastic wrap with nonstick cooking spray, then tightly wrap each ramekin, with the plastic sprayed side down. Then wrap in aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge. Then remove the foil and saran wrap and reheat as outlined below.
• Reheat. Pop an individual shepherd’s pie into the microwave for a few minutes until heated through or return to the oven at 350°F for about 10 minutes, until hot.

Make it a Meal

These little casseroles can certainly be a meal on their own, but perhaps you want to add some extra sides to round out your meal. Here are some serving suggestions:

• Add more veggies. A simple side of Buttery Carrots and Peas or a fun finger food like Cauliflower Tots are always kid favorites.
• Make it for a holiday. That’s when you’ll want to serve a side like Corn Pudding or even some Gluten Free Irish Soda Bread if you make them for St. Patrick’s Day.
• Just a little something. Serving Carrot Zucchini Muffins or Gluten Free Carrot Zucchini Muffins adds a hint of sweetness to balance the savory flavors.

More Family Favorite Dinners

• Egg Roll in a Bowl
• Chicken Taco Corn Chowder
• Crockpot Pot Roast
• Buffalo Chicken Sandwiches
• Swedish Meatballs (try sweet rice flour to make the gravy gluten free)