Galton Blackiston jazzes up the humble shepherd's pie by topping with a cheesy mash and adding mild curry powder into the pie mix. Serve up these mini shepherds' pies at a party or large gathering, or for children to each have their own pie. Glass or ceramic ramekins will make for cute pie holders, as shown here, but you can also use little aluminium pie plates for this mini shepherd's pie recipe

Method
1.
Place a large saucepan over a medium heat and add the olive oil
2.
Once hot, add the onions, garlic, carrot and celery and cook until soft and just coloured
3.
Add the lamb and continue to fry, stirring continuously until browned
4.
Stir in the tomato paste, curry powder and apricot jam. Bring to a gentle boil, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat
5.
Stir in the toasted almonds, season with salt and pepper and add a little more curry powder if needed. Transfer the mince mix into 12 individual ramekins
Room for a little one
Children can stir in the almonds while an adult gets the baking dish ready
6.
Preheat the oven to 180°C/gas mark 4
7.
For the cheesy potato topping, place the potatoes into a pan of cold, salted water and bring to the boil
Tasty trivia
Food historians believe that the potato first came to Britain between 1588 and 1593, and we’ve been enjoying it baked, fried, mashed, curried and hashed ever since
8.
Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat
9.
Meanwhile, heat the butter and milk in a pan to just below simmering point
10.
Pass the potatoes through a potato ricer or sieve into a bowl. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper
11.
Spread the mash over the lamb in the ramekins and fluff the top with a fork. Alternatively, scoop the mash into a piping bag and pipe the mashed potato over the lamb mince
VideoVideo: Fill and use a piping bag
12.
Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven
13.
Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately
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Ingredients

Filling

Topping

  • 450g of potato, peeled and cut into large chunks
  • 50g of salted butter
  • 75ml of skimmed milk
  • 80g of half fat medium cheese, grated
  • 2 pinches of salt
  • 1 pinch of black pepper

Equipment

  1. 12 ramekins

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Nutrition (per Portion)

Calories

306
15%

Sugars

4g
5%

Fat

20g
29%

Saturates

10g
48%

Salt

466mg
8%
of an adult's guideline daily amount
Kids will love having their own little savoury pie in this mini shepherds' pie recipe from Galton Blackiston

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