Individual Shepherds Pies

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 foodsIndividual Shepherds PiesI’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. shepherds pie 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?mini shepherds pies

Individual Shepherds Pies
Author: Clare Reilly – The Life of Clare
Prep time:
Cook time:
Total time:
Serves: 4
  • 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
  1. Put potato on to boil until soft. Once soft mash with butter and milk. Set aside.
  2. Fry onion in oil until soft. Add mince and cook until browned.
  3. Mix cornflour with a tablespoon for stock. Add to meat mix, add remaining stock, stir.
  4. Add carrots, mushroom, lentils, sauces and Vegemite.
  5. Simmer for 15 minutes.
  6. Grease muffin tin. Line with pastry. Fill each pastry shell with mince mixture.
  7. Top with potato.
  8. Bake for 20 mins.
Makes 8 muffin sized shepherds pies.


19 thoughts on “Individual Shepherds Pies

  1. 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.

  2. 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.

    1. Ohhh you should definitely make Zucchini cake! We try not to waste food too, so we use absolutely everything.

  3. 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.

    1. Megan, I love that you love the soup! I made it the other day but failed when I forgot to put stock powder in!

  4. 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! 😀

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