I’m still in Nepal for a few more days, and although its still very warm over here I’m actually looking forward to it being a little cooler and eating some hearty winter foods
I’m not much of a pie maker, usually that’s J’s forte in our household but I was so tempted by this free range beef mince from the Portarlington Butcher, that I just couldn’t help myself. 
To be honest, we’d also bought a bag of potatoes, at my insistence from the local farmers market, which I promised would get used before we went away. So I had no choice but to use them. These turned out wonderfully.Have you ever had an ingredient you were determined to use? What did you make?
Individual Shepherds Pies
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 onion – diced
- 2 tbsp oil
- 250gm mince
- 1 tin of lentils
- 1 carrot – peeled and grated
- 1 portobello mushroom – diced
- 1 tbsp corn flour
- 3/4 cup vegetable stock
- 3/4 cup tomato sauce
- 2 tbsp soy sauce
- 1 tsp Vegemite
- 4 sheets puff pastry
- 4 potatoes – peeled and roughly chopped
- 2 tbsp butter
- 2 tbsp milk
Instructions
- Put potato on to boil until soft. Once soft mash with butter and milk. Set aside.
- Fry onion in oil until soft. Add mince and cook until browned.
- Mix cornflour with a tablespoon for stock. Add to meat mix, add remaining stock, stir.
- Add carrots, mushroom, lentils, sauces and Vegemite.
- Simmer for 15 minutes.
- Grease muffin tin. Line with pastry. Fill each pastry shell with mince mixture.
- Top with potato.
- Bake for 20 mins.
Notes
Makes 8 muffin sized shepherds pies.
What gorgeous looking pies. Love how the recipe has a little bit of vegemite. Where would Aussie’s be without our vegemite! xx
I don’t know what we would do without vegemite!
Oh my goodness these look so good. What is is about winter that makes me crave pastry wrapped around meat?! Yum!
Hibernation and stock piling!
love that there are lentils, and veggies, and meat, and vegemite and pastry all in the one dish! Fabulous!
It’s all the vital ingredients that make up this shepherds pie!
Looks good Clare, I have never tried individual shepherds pies before, I would most likely want to eat more than 1 for dinner myself.
Oh I definitely ate more than one!
Shepherds Pie is on the menu for this week but I never thought to add lentils to it. Thanks for the inspiration.
Lentils are a great addition to the mince mixture!
Ooh this is the second Shepherd’s pie recipe I’ve seen this week (I also saw one on Orgasmic Chef). This must be a sign that I need to make it! I hope you’re having a ball on holiday!
It must be a sign! Did you end up making one?
I love Shepherd’s Pie and these little ones look sooo good. I haven’t made this for a long time but usually also include some lentils, may have to make it again soon. Hope you’re having a wonderful time in Nepal.
These pies were delicious! I think I might need to give them a go again soon!
whata wonderful idea! individual pies look so much mroe glamourous, in a rustic kind of way.
summertime, it’s the multiplying zucchinis from my dad that need to dealt with – that you just have to get on top of! otherwise, i generally try to use everything i buy and not waste food.
Ohhh you should definitely make Zucchini cake! We try not to waste food too, so we use absolutely everything.
I love the idea of little shepherds pies, I am definitely going to try this!
I made your pumpkin soup again last week and it was soooo good, such a winning recipe.
Megan, I love that you love the soup! I made it the other day but failed when I forgot to put stock powder in!
It’s nice to have you back, Clare! I was telling Maureen at Orgasmic Chef recently that Pete’s mum’s shepherd pies always had vegemite in them. Wouldn’t be right otherwise! 😀