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Mini shepherd’s pies with cheesy potato topping

Try these traditional British cottage pies, topped with cheesy, creamy mashed potato and served in four individual ramekins. Great partnered with a rosemary salad.
MINI SHEPHERD'S PIES WITH CHEESY POTATO TOPPINGAustralian Women's Weekly
4
25M
45M
1H 10M

Ingredients

Cheesy potato topping
Mini shepherd's pies with cheesy potato toppings

Method

1.Heat oil in a large frying pan on high. Sauté onion, carrot and garlic for 3-4 minutes until tender.
2.Add beef mince and cook for 4-5 minutes, breaking up the lumps with the back of a spoon as it browns. Add mushroom and cook, stirring for 1 minute.
3.Stir in tomatoes, stock and worcestershire sauce. Bring to the boil, then simmer on low for 15-20 minutes. Season to taste.
4.Meanwhile, to make cheesy potato topping, place potato in a saucepan and cover with water. Bring to the boil, covered. Partially remove lid and cook for 10-15 minutes until very tender. Drain well. Return to pan. Add cheese, milk and butter. Mash until smooth. Season to taste.
5.Preheat oven to hot, 200°C. Place 4 x 1-cup ramekins on a baking tray. Stir peas, parsley and rosemary into mince mixture. Divide between ramekins.
6.Top mince mixture with potato mixture. Bake for 20-25 minutes until golden. Serve with salad.

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