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.

  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Cheesy potato topping
  • 2 large potatoes, peeled, cut into chunks
  • 1/2 cup grated tasty cheese
  • 1/3 cup warm milk
  • 20 gram butter
Mini shepherd's pies with cheesy potato toppings
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 300 gram beef mince
  • 150 gram mushrooms, thinly sliced
  • 400 gram can diced tomatoes
  • 1 cup beef stock
  • 1 tablespoon worcestershire sauce
  • 1/2 cup frozen peas
  • 1 tablespoon chopped parsley
  • 2 teaspoon finely chopped rosemary salad, to serve


Mini shepherd's pies with cheesy potato topping
  • 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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