![](/content/dam/westernstar/recipe/4360_mini-shepherds-pie_standard.jpg)
Mains
Mini Shepherd’s Pie
Prep 15 mins. /Cook 1h 10 mins.
serves 6
Easy
Mini Shepherd’s Pie
Method
- Preheat the oven to 180°C.
- Heat the oil in a medium saucepan over a medium heat. Add the onion and carrots, and cook for 4-5 minutes or until softened. Add the lamb and, stirring regularly, cook for another 8-10 minutes or until browned. Add the tomato paste, worcestershire sauce and stir to combine. Pour in the stock and bring to a simmer. Reduce the heat to low and cover with a lid. Simmer for 35 minutes.
- While the lamb is cooking, place the potatoes in a large saucepan and cover with water. Place the pot over a medium heat and bring to the boil. Boil for 10 minutes or the potatoes become tender. Drain into a colander and then return the potatoes to the pot. Add the butter, milk and season with salt and pepper. Mash together until you have a smooth mash.
- Divide the mince between 6 ovenproof pie dishes, and then top with mash. Transfer the pies into the oven to bake for 20-25 minutes or until the mash starts to turn golden.
- Remove the pies from the oven and allow to stand for 5 minutes before serving.
More Tips
- Try using beef mince instead of lamb to make these mini cottage pies!
![img](/content/dam/westernstar/product-images/17931-Peal-Original-Butter.png)