Mini shepherd’s pies

Mini shepherd’s pies

Little Kitchen
Jacqui Melville

Traditionally, shepherd’s pie was made using leftovers from a Sunday roast lamb. But in case you don’t have a cold roast hanging around the kitchen, you can make these mini versions with shop-bought minced lamb or beef.



Quantity Ingredient
1.2kg large potatoes, peeled and roughly chopped
1 cup milk
1 teaspoon butter
1 teaspoon salt
1 1/3 cups grated cheddar cheese


Quantity Ingredient
1 large onion, roughly chopped
2 tablespoons olive oil
500g minced lamb or beef
1 beef stock cube
3 tablespoons tomato paste
1/2 teaspoon salt
2 pinches black pepper
1 cup water


Quantity Ingredient
sharp knife and chopping board
large saucepan
oven mitts
8 x 11 cm small ovenproof bowls
potato masher
mixing bowl
medium frying pan
measuring cups
measuring spoons
wooden spoon
food processor


  1. To make the topping, first ask a grown-up to help you prepare the potatoes and cook them in a large saucepan of boiling water until they are soft. It will probably take about 8–10 minutes. Drain the potatoes in a colander.
  2. Pour the milk into the same saucepan and ask a grown-up to help bring it to a simmer over a medium heat. Take the saucepan off the heat and carefully tip the potatoes in. Leave them to sit for 2 minutes.
  3. Add the butter, salt and ¹⁄³ cup of grated cheese to the potatoes. Mash them thoroughly with a masher until there are no more lumps. It’s a good idea to wear oven mitts to protect you from any hot steam.
  4. Ask a grown-up to help you preheat the oven to 180ºC.
  5. To make the filling, ask a grown-up to help you put the onion into a food processor and blitz it to a paste. Once the grown-up has removed the blade from the processor, tip the paste into a small bowl.
  6. Measure the oil into a frying pan and ask a grown-up to help you fry the onion paste over a medium heat. Add the minced meat and break it up with a wooden spoon as it cooks. This is important to make sure the meat is cooked all the way through and the sauce is not lumpy. Cook until browned all over.
  7. Crumble in the stock cube then add the tomato paste, salt, pepper and water. Stir everything together gently so it is evenly combined. Simmer for about 15 minutes or until all the water has evaporated, leaving a thick meaty sauce. Ask a grown-up to help you remove the frying pan from the heat and leave it to cool for a few minutes.
  8. Spoon the filling evenly between the 8 ovenproof bowls. Spread a large spoonful of mash over each pie then sprinkle with the rest of the grated cheese.
  9. Ask a grown-up to help you put the pies in the oven and bake for 20 minutes until the tops are golden brown. Remove from the oven and serve with a garden salad.
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