These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.
Individual Shepherd's Pie
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- 900 g (2 lb) potatoes (about 6 medium)
- 1 tbsp olive oil
- 450 g (1 lb) lamb mince/ground lamb
- 1 tbsp flour
- 300 ml (10 fl oz) lamb or beef stock (1¼ cups)
- 415 g tin (398 ml) can baked beans
- 2 tbsp tomato purée/paste
- 2 tsp Worcestershire sauce
- 1 tbsp fresh mint, chopped
- salt and freshly milled black pepper
- knob of butter
- a little milk
- 12 cherry tomatoes, halved
- 55 g (2 oz) cheddar cheese, grated (½ cup)
- You will also need 4 individual serving ovenproof dishes for this recipe
- Peel and cut the potatoes into even-sized pieces. Place in a pan, cover with water, season with salt, and bring to the boil. Then simmer for 20 minutes or until tender.
- Meanwhile heat the oil in a frying pan/skillet, add the lamb, and brown over a medium heat, about 5 minutes.
- Reduce the heat a little and stir through the flour.
- Then stir in the stock, and continue stirring until it thickens, about 2 minutes.
- Next, add the baked beans, tomato purée/paste, Worcestershire sauce, and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes.
- Divide amongst the four dishes.
- Preheat the grill/broiler while finishing the pies.
- Drain the potatoes once they are tender, then mash adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.
- Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.
- Then sprinkle the cheese over top.
- Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.
Updated: October 2, 2018