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Individual Shepherd’s Pies are just like the classic comfort food recipe, but in a single-serving size so everyone gets their own to enjoy. Instead of one big casserole, it’s way more fun to eat a mini Shepherd’s Pie in ramekins. Kids love the savory meat and fluffy, cheesy mashed potatoes. Parents love that they are devouring a veggie-packed dinner. Easy enough to make any day of the year, but it is also a perfect way to celebrate a gluten free St. Patrick’s Day!
Originally published October 23, 2014. Updated with video and more helpful tips and information.
Individual Shepherd’s Pie recipe
Mini Shepherd’s Pies baked in individual ramekins make the classic comfort food recipe more fun to eat. Everyone loves the combo of hearty ground beef, veggies, and cheesy mashed potatoes! So it’s even better when you have one all to yourself.
My boys are much more likely to gobble down dreaded green veggies like peas and green beans when they are mixed with things they love. And then when you package it all up into a fun single-serving so they can dig into their own little crock of deliciousness?
Well, that’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.
That’s why Individual Shepherd’s Pies are total winners. This recipe takes flavors and ingredients kids love, but incorporates a ton of vegetables, too.
When those green veggies are combined with ground beef, carrots, and corn in a simple savory sauce, then topped with mashed potatoes and cheese, dinner battles might just be a thing of the past. Well, at least for one night.
Can I tell you a secret? My little guy isn’t so bad with the veggies. It’s the cheesy mashed potatoes that cause him to give me a hard time. But with this dish, even he digs right in!
There isn’t much difference between this and my easy Shepherd’s Pie recipe baked in a single casserole and these little ones. It’s just that individual servings are sometimes just more enjoyable to eat!
- Ground beef
- Tomato paste
- Worcestershire sauce
- Beef broth
- Frozen mixed vegetables
- Cheddar cheese
- Plain Greek yogurt or sour cream
How to Make Mini Shepherds pie
- Add the potatoes to a pot with cold water, bring to a boil, and boil the potatoes until fork-tender.
- 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.
- 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.
- 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 for Success
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.
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 shepherds pie. But do add the cheese while it is still hot so that it melts.
The most common question I get is what size ramekins to make these in. I use 4 oz. ramekins like these. They are also perfect for my crustless mini pumpkin pies and individual French toast casseroles.
And whether you find out they love it or they aren’t quite convinced, you can always change things up a bit:
- Skip the work of making mashed potatoes and try Shepherd’s Pie Loaded Baked Potatoes instead.
- Are mashed potatoes not convincing the kids? How about piling the meat and veggie on top of some Shepherd’s Pie Loaded Fries!
- Or pack in more veggie 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.
Need a side dish?
More veggie-packed family dinners
Individual Shepherd’s Pies
- 1 pound white or russet potatoes, peeled and cut into about 1 inch chunks
- 1 pound ground beef
- ½ cup onion. chopped (about half of a medium onion)
- 1 garlic clove, crushed or minced
- ¾ cup tomato paste (one 6-ounce can)
- ¼ cup Worcestershire sauce
- 1 ½ cups beef broth
- 4 cups frozen mixed vegetables
- ¼ cup plain Greek yogurt or sour cream
- ¼ cup milk
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese, divided
- Preheat your oven to 350°F and have eight 4 oz. ramekins ready.
- Place the potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender.
- While the pottoes are coming to a boil, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper and cook, breaking up the meat, until it is browned. Drain any excess grease.
- Stir in the tomato paste, Worscestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
- While the meat is cooking, drain the potatoes and return to the pot, alowing the steam to evaporate for a couple of minutes.
- Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt to the potatoes. With potato masher or hand mixer, mash to desired consistency.
- Divide the meat mixture between the ramekins, then top with the mashed potatoes and remaining cheese, and place ramekins on a baking sheet.
- Bake for 25-30 minutes, or until heated through, and cheese and potatoes are slightly browned.