If you’re looking for a cozy meal that’s easy to whip up and packed with flavor, mini shepherd’s pies are where it’s at! These little pies are perfect for a family dinner or a fun gathering with friends. Plus, they’re super customizable, so you can make them just the way you like. Let’s dive into everything you need to know about making these delicious bites!
What Are Mini Shepherd’s Pies?
Mini shepherd’s pies are individual-sized versions of the classic shepherd’s pie. Traditionally, shepherd’s pie is made with ground lamb, but we’re going to keep it halal and use ground beef or chicken instead. They’re topped with creamy mashed potatoes and baked until golden brown. These little pies are not just cute; they’re also a great way to enjoy a hearty meal without the fuss of serving a big dish.
Why You’ll Love This Recipe
- Easy to Make: Even if you’re not a pro in the kitchen, you can handle this recipe.
- Customizable: You can swap out ingredients based on what you have on hand or your dietary preferences.
- Perfect for Meal Prep: Make a batch and freeze them for later. They reheat beautifully!
- Kid-Friendly: Kids love mini foods, and these pies are no exception.
Ingredients You’ll Need
Here’s what you’ll need to make your mini shepherd’s pies. Make sure all your ingredients are halal!
For the Filling:
- 1 pound ground beef or chicken
- 1 medium onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (make sure it’s halal)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef or chicken broth
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk (or a dairy-free alternative)
- Salt and pepper to taste
Optional Toppings:
- Grated cheese (like cheddar or mozzarella)
- Fresh parsley for garnish
Step-by-Step Instructions
1. Prepare the Mashed Potatoes
Start by boiling the potatoes. Place the peeled and cubed potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook until they’re tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Add the butter, milk, salt, and pepper to the potatoes. Mash them until they’re smooth and creamy. Set aside.
2. Make the Filling
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and cook until it’s soft, about 5 minutes. Toss in the diced carrots and cook for another 5 minutes.
Next, add the minced garlic and ground beef or chicken. Cook until the meat is browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the broth and add the frozen peas. Let it simmer for about 10 minutes until everything is well combined and the mixture thickens a bit.
3. Assemble the Mini Pies
Preheat your oven to 400°F (200°C). Grab a muffin tin and lightly grease it.
Spoon the meat mixture into each muffin cup, filling them about 3/4 full. Then, top each one with a generous scoop of mashed potatoes. You can use a fork to create some fun swirls on top!
4. Bake
Pop the muffin tin in the oven and bake for about 20-25 minutes, or until the tops are golden brown. If you want to add cheese, sprinkle it on top during the last 5 minutes of baking.
5. Serve and Enjoy!
Once they’re out of the oven, let them cool for a few minutes. You can garnish with fresh parsley if you like. Serve them warm, and watch everyone dig in!
Tips for Success
- Make Ahead: You can prepare the filling and mashed potatoes a day in advance. Just assemble and bake when you’re ready to eat.
- Freezing: These mini pies freeze well! Just let them cool completely, then wrap them tightly in plastic wrap and store in an airtight container. They’ll last for about 2-3 months. To reheat, bake from frozen at 350°F (175°C) for about 30-35 minutes.
- Veggie Boost: Feel free to add other veggies like corn, bell peppers, or mushrooms to the filling for extra flavor and nutrition.
