On the eve of St. Patrick’s Day, we felt it was only fair to share one of our favorite Irish recipes that you can whip up for dinner tomorrow for the family.
Shepherd’s pies, also known as cottage pies, are flavorful (and filling) meat pies that have a melt-in-your-mouth mashed potato crust. While traditionally made with lamb meat, many pie-lovers use ground beef instead. You can also make these pies carb-friendly by replacing the mashed potatoes with mashed cauliflower – you’ll hardly tell the difference while making the recipe healthier!
We’ve taken this classic recipe and miniaturized it by dividing it into ramekins for easy serving, not to mention an eye-catching presentation. Grab the recipe below and let us know how yours turned out in the comments!
- 1 lb mashed potatoes or cauliflower
- 2 lbs ground beef or lamb
- 1 medium carrot, peeled and chopped
- ½ cup mushrooms, chopped
- ¾ cup onion, chopped
- ½ cup frozen corn
- ½ cup frozen peas
- 2 garlic cloves, minced
- 1 teaspoon xanthan gum
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon gravy master
- 2 teaspoons tomato paste
- 1 cup broth (beef, chicken, or vegetable; beef tends to be saltier)
- 1 cup shredded cheddar cheese
- 2 teaspoons rosemary, chopped
- 1 teaspoon thyme, chopped
- salt and pepper, to taste
- 1. Add vegetable oil to a large sauté pan and heat on medium-high until it starts to shimmer. Add onion and carrots to pan. Sauté for about 3-4 minutes, stirring for an even heat. Add the garlic and stir well to combine.
- 2. Add meat, salt, and pepper to pan. Cook until browned. Drain any excess fat, if desired.
- 3. Sprinkle xanthan gum over meat and veggies. Toss to coat evenly. Add tomato paste, broth, Worcestershire sauce, gravy master, rosemary, and thyme. Stir well until evenly combined.
- 4. Bring to a quick boil. Stir, reduce heat to low, and cover. Simmer for 10 minutes or until thickened. Meanwhile, preheat oven to 400°F and line up your ramekin dishes. Reheat your mashed potatoes/cauliflower, if needed, to make it easier to work with.
- 5. Remove sauté pan from heat and add peas and corn, mixing well to combine.
- 6. Add about 2-3 scoops of filling to each ramekin, then top with a generous layer of mashed potatoes/cauliflower. Spread mash evenly to the sides of each ramekin. Finally, top with sprinkled cheddar cheese.
- 7. Place ramekins on a parchment paper-lined baking sheet and bake in the oven for about 25 minutes, or until the potatoes/cauliflower are perfectly browned and the cheese is melted and bubbly.
- 8. Remove from the oven and let sit for 10-15 minutes before serving. Enjoy with a side of your favorite green veggies! We love Brussels sprouts with our shepherd’s pie!
How did your mini pies come out? Did you put your own personal twist on this recipe? Share with us in the comments!
Health & happiness,
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