Mini Shepherd’s Pies

Recipe Ingredients

• 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.
• Aromatics & spices – Chopped onion and minced garlic add lots of flavor to the beef, while salt and pepper are the only spices needed.
• Tomato paste – Adds a bit of acidity and rich umami flavor to the beef.
• 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 – I used regular cheddar, though feel free to use sharp cheddar for a stronger flavor. It will melt best if you shred it from the block.
• Plain Greek yogurt – Or sour cream. Both work equally well to add a bit of tangy flavor and creaminess to the mashed potatoes.
• Milk – Use any type of milk you like. Whole milk gives a richer flavor.

How to Make Mini Shepherd’s Pies

One thing I love about this recipe is how easy it is to make. Many of the steps can happen simultaneously, like cooking the beef while the potatoes boil, which keeps the prep time to a minimum, too. The printable instructions can be found in the recipe card below.

• Prep. Preheat the oven to 350F and get the ramekins ready.
• Boil the potatoes. Wash, peel, and cut the potatoes into 1-inch chunks. Cover with cold water in a pot with a pinch of salt. Bring to a boil then remove the lid and cook until fork tender, usually 10-12 minutes.
• Cook the beef. At the same time, cook the ground beef, onion, garlic, salt, and pepper over medium heat until the beef is browned. Break into small pieces as it cooks and drain any excess grease.

• Add the other ingredients. Once the beef is browned, stir in the tomato paste, Worcestershire sauce, beef broth, and frozen veggies. Bring to a simmer. Cook for 10-15 minutes, until slightly thickened.

• Mash the potatoes. Drain the potatoes and return them to the pot, allowing the steam to evaporate for a few minutes. Add the cheddar cheese, Greek yogurt, milk, and salt to the potatoes. Mash to the desired consistency.

• Assemble. Divide the meat mixture evenly between the ramekins. Top with the mashed potatoes and remaining cheese.

• Bake. Place the ramekins on a baking sheet. Bake for 25-30 minutes, until the cheese and potatoes are lightly browned.

Recipe Tips

Let’s talk about how to ensure these individual shepherd’s pies turn out just right each and every time.

• 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.
• Season to taste. I like to give the beef mixture a taste after it has simmered for a bit, then add salt and pepper as needed. Different beef broths have varying levels of saltiness, so you may not need to add much salt.
• 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.

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.

• Make ahead: These little shepherd’s pies are great for meal prep. You can either prepare the filling and the mashed potatoes in advance and store them in the fridge for a day or two, or you can fully assemble the ramekins and refrigerate or freeze until you’re ready to bake. Just add about 10 minutes to the baking time to ensure they fully heat through.
• 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.
• 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.

Variation Ideas

Want to make these mini shepherd’s pies your own? Here are a few ideas.

• Use leftover mashed potatoes. If you have lots of mashed potatoes leftover, feel free to repurpose them in this dish. I do recommend reheating them and still adding the cheese and yogurt/sour cream to get that perfect consistency, though it will vary based on how you made your mashed potatoes. I typically already include most of those things, like in my Cheesy Mashed Potatoes and Instant Pot Mashed Potatoes.
• Try a different protein. Traditional shepherd’s pie is made with ground lamb, not ground beef. I use beef because it’s more affordable and accessible, plus more people eat it. But for a traditional version, feel free to use lamb. And while it’s not at all traditional, I’ve also seen people use ground turkey in place of the beef.
• Repurpose the filling. 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.