These Mini Shepherd’s Pies are make-ahead individual casseroles, perfect for St. Patrick’s Day, or any time you’re in the mood for comfort food!
When it comes to celebrating St. Patrick’s Day with a meal, those of us who don’t like corned beef don’t have a ton of options. Sure, we could just drown our sorrows in Guinness and Bailey’s, but you’ve gotta eat dinner sometime, right?
Mini Shepherd’s Pie is the perfect solution! There’s many different variations of this pie in a variety of cultures around the world, but it’s thought to have originated in Ireland. Shepherd’s pie (known as “cottage pie” in the U.K.) has been around since the late 1700’s, when potatoes were an available, affordable crop for the poor.
About these Mini Shepherd’s Pies:
The filling can be made using ground lamb, ground beef, or a combination of the two. I used carrots, corn, pearl onions and peas as my vegetables, but this recipe is quite flexible. Use whatever veggies you like or have on hand! I topped my pies with the traditional mashed potato topping, but I’ve heard that mashed cauliflower or mashed parsnips work great, too! You can use a piping bag to make the mashed potatoes into a pretty design, or you can simply spread them on top. Tastes the same either way, you know what I mean?
Tips for making these Mini’s Shepherd’s Pies in advance:
These Mini Shepherd’s Pies are a great make-ahead meal for St. Patrick’s Day. It’s a project that can easily be split over the course of two days. On Day 1, just make the meat/vegetable filling and divide it among individual baking dishes, then put the dishes in the refrigerator overnight. Also, make the mashed potatoes, with all of the ingredients except the egg yolk, and refrigerate those. On Day 2, gently re-warm the potatoes in the microwave and stir in the egg yolk, then proceed with the rest of Step 4, below.
Have fun with this recipe, and Happy St. Patrick’s Day to you!
For the Mashed Potatoes:
For the Shepherd's Pie Filling:
1. Make the Mashed Potatoes: Place potatoes in large pot and cover with cold water. Generously season with salt; heat to boiling over medium-high heat. Simmer 10 to 12 minutes or until potatoes are tender. Drain potatoes and return to pot; let cool slightly. Add egg yolk, milk and yogurt; use potato masher to mash and combine.
2. Meanwhile, make the Shepherd's Pie Filling: Preheat oven to 400 degrees F. Heat oil in large high-sided skillet over medium-high heat. Add lamb; cook 4 minutes, stirring occasionally and breaking up meat with side of spoon. Add carrots and garlic; cook 4 to 6 minutes or until lamb is cooked through, stirring occasionally. Spoon off and discard any excess fat.
3. Stir in flour and tomato paste; cook 1 minute, stirring constantly. Stir in broth, Worcestershire and thyme; heat to boiling over medium-high heat. Reduce to medium-low; simmer 5 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in onions, peas and corn.
4. Divide lamb mixture between 4 mini casserole dishes. Use a piping bag to pipe mashed potatoes over lamb mixture (or use a spoon to spread potatoes over). Bake 20 to 25 minutes or until potatoes are golden brown.
More great meat and potato recipes:
- Chorizo & Poblano Potato Skins – perfect for a tailgate!
- Parmesan Mashed Potatoes with Quick Sausage Ragu – a big bowl of comfort.
- Loaded Mashed Potato Bake – a great use for leftover mashed potatoes!
- Classic Chicken Pot Pie – You can never go wrong with this recipe.
- Loaded Baked Potato Pizza – Potatoes, bacon, cheese and ranch, on a pizza!
- Chicken Pot Pie Baked Potatoes from Chocolate Moosey
- One Pan Honey Mustard Chicken and Potatoes from The Endless Meal