I will show you how to make these ADORABLE mini Shepard's Pies! A Shepard's Pie is made with Lamb, while a Cottage Pie is made with Beef. The meat is mixed with onions, peas, and carrots and then topped with fluffy mashed potatoes. I've also added a little cheddar cheese and a parsley leaf to each one to continue with the colors of the Irish Flag (Orange, Green, and White).
St. Patrick's Day Mini Shepard's Pies
Instructions:
1/4 pound ground lamb
1/4 cup finely diced white onion
2 teaspoons all-purpose flour, plus some for when you roll your pie crust
2 teaspoons tomato paste
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup beef broth
1/2 teaspoon fresh thyme leaves
1/2 teaspoon Worcestershire sauce
1/2 cup frozen peas and carrots mix
1 refrigerated pie crust (half the box)
1-2 potatoes
1/4 cup of salted butter
14-1/2 cup of heavy cream
1/4 teaspoon ground paprika
Chopped fresh parsley, for garnish (optional)
Instructions:
1.) Place your 1/4 lb of lamb and 1/4c of onion in a high-sided skillet over medium heat. Cook for 6 to 8 minutes or until meat is cooked through stir it occasionally, breaking up the meat into small pieces. Drain off any extra fat.
2.) Stir in flour, tomato paste, salt and pepper and cook for 1 minute, stirring constantly. Add to that the broth, thyme, and Worcestershire and stir. Heat to boiling.
3.) Reduce to medium-low and simmer for 5 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in peas and carrots.
4.) While the lamb is simmering, peel, chop, and place 1-2 potatoes in a pot of boiling water, and boil for 7 minutes or until the potato slides off the fork or knife when pierced.
5.) Drain and mash potatoes, and add the salted butter, along with heavy cream till desired consistency. add in salt and pepper to taste. Set aside.
6.) Preheat oven to 375 degrees F.
7.) Take the thawed and softened pie crust out and on a lightly floured work surface, roll pie crust to 14 inches in diameter. Using a 4.5-inch round cutter (or small bowl), cut 6 rounds from the crust.
8.) Press each round into a muffin cup and put in the oven to blind bake for 10 to 11 minutes or until lightly browned. This will prevent the pie crust from becoming soggy when the fillings are added.
9.) Add a scoop of the lamb mixture to each of the cups evenly.
10.) Using a piping bag, plastic storage bag (like I did), or a spoon, spread the mashed potatoes over the lamb mixture and sprinkle with paprika.
11.) Transfer to oven and bake 20 to 25 minutes or until potatoes are golden brown. Top with Cheddar Cheese and garnish with parsley!
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