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
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I don’t know what we would do without vegemite!
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Oh my goodness these look so good. What is is about winter that makes me crave pastry wrapped around meat?! Yum!
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Hibernation and stock piling!
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love that there are lentils, and veggies, and meat, and vegemite and pastry all in the one dish! Fabulous!
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It’s all the vital ingredients that make up this shepherds pie!
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Looks good Clare, I have never tried individual shepherds pies before, I would most likely want to eat more than 1 for dinner myself.
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Oh I definitely ate more than one!
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Shepherds Pie is on the menu for this week but I never thought to add lentils to it. Thanks for the inspiration.
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Lentils are a great addition to the mince mixture!
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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!
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It must be a sign! Did you end up making one?
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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.
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These pies were delicious! I think I might need to give them a go again soon!
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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.
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Ohhh you should definitely make Zucchini cake! We try not to waste food too, so we use absolutely everything.
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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.
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Megan, I love that you love the soup! I made it the other day but failed when I forgot to put stock powder in!
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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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