Savory Mini Shepherd’s Pies in Buttery Crusts with Creamy Mash Topping

Ingredients

For the crusts:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ tsp salt
• 3–4 tbsp cold water

For the filling:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 cup peas (fresh or frozen)
• ½ cup corn kernels
• 1 lb (450g) ground beef or lamb
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

For the mashed topping:

• 2 large potatoes, peeled and diced
• 3 tbsp butter
• ¼ cup milk (warm)
• Salt and pepper to taste

Instructions

1. Prepare the crusts:
   • In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
   • Add cold water a tablespoon at a time until dough forms. Wrap in plastic wrap and chill for 20 minutes.
2. Make the filling:
   • Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and carrot until softened.
   • Add ground beef or lamb, cook until browned. Drain excess fat.
   • Stir in tomato paste, Worcestershire sauce, thyme, peas, corn, and beef broth.
   • Simmer for 8–10 minutes until slightly thickened. Season with salt and pepper.
3. Prepare the mash topping:
   • Boil potatoes until tender. Drain and mash with butter, milk, salt, and pepper until creamy.
4. Assemble the pies:
   • Preheat oven to 375°F (190°C). Roll out dough and line muffin tins with small pastry circles.
   • Spoon filling into each crust. Top with a dollop of mashed potatoes.
5. Bake:
   • Bake for 25–30 minutes, until crust is golden and mash is lightly browned.
6. Serve:
   • Let cool slightly before removing from the tin. Serve warm and enjoy these savory little delights!

Do you want me to make this recipe a quick no-crust version too (like mini shepherd’s pies baked only with mash topping in muffin tins)?