Little Meat And Potato Pie Recipe

I made my mini shepherds pies with ground lamb, onions, garlic, carrots and tomato paste, enhanced by rosemary, thyme and Worcestershire sauce. Tender peas and savory broth mingle with the filling, while mashed potatoes prepared with milk and butter crown these hand pies. Enjoy a twist on a classic dish.

I’ve been experimenting with a new twist on mini shepherds pies and I’m excited to share my latest creation; Little Meat And Potato Pie. I mixed a few of my favorite ingredients like 1 tbsp olive oil, 1 lb ground lamb, a finely chopped medium onion, and minced garlic to build a savory filling that reminds me of traditional individual meat pies.

Adding in diced carrots, frozen peas, and 1 tbsp tomato paste along with a bit of Worcestershire sauce gives it an interesting depth of flavor. I like the way the 2 lbs of peeled potatoes mashed with milk and butter gives the dish a unique texture, reminiscent of a classic potato pie.

This recipe makes use of handy ideas found in La Tourtiere and Scottish recipes but with a personal twist using a muffin tin to bake up perfect little hand pies. I hope you’ll give it a try and explore the delightfully quirky flavors in every bite.

Why I Like this Recipe

1. I love how the hearty meat and veggies come together with the creamy mashed potatoes, making every bite feel like a warm hug.
2. I really like that its super flexible—I can swap lamb for beef without missing a beat.
3. I enjoy the simple yet flavorful seasoning that makes this dish feel just right even on a busy day.

Ingredients

• Ground lamb offers hearty protein, distinctive flavor and a rich taste to comfort food.
• Onion adds bold taste, essential fibre and antioxidants that create a solid flavor base.
• Carrots bring natural sweetness, vitamins and extra crunch making the pie more interesting.
• Frozen peas offer bursts of sweetness, good fibre and protein, brightening the dish overall.
• Potatoes provide creamy carbohydrates, comfort and a smooth mashed texture topping the pie.
• Tomato paste infuses rich umami and tanginess that deepens the overall flavor profile.
• Olive oil melds flavors while adding a light fruity note to the dish.

Ingredient Quantities

• • 1 tbsp olive oil

• • 1 lb ground lamb (or beef if you prefer)

• • 1 medium onion, finely chopped

• • 2 cloves garlic, minced

• • 2 medium carrots, diced

• • 1 cup frozen peas

• • 1 tbsp tomato paste

• • 1 tbsp Worcestershire sauce

• • 1/2 cup lamb or beef broth

• • 2 tbsp all-purpose flour

• • 1 tsp dried rosemary

• • 1 tsp dried thyme

• • Salt and pepper, to taste

• • 2 lbs potatoes, peeled and cubed (for mashing)

• • 1/2 cup milk

• • 2 tbsp butter

How to Make this

1. Preheat your oven to 400°F and boil the cubed potatoes in a large pot until they’re tender enough to mash.

2. In a large pan, heat the olive oil over medium heat and add the finely chopped onion. Stir it often until it gets soft.

3. Add the minced garlic to the pan and cook it for about one minute before adding the ground lamb (or beef). Brown it well, breaking it up as it cooks.

4. Mix in the diced carrots and let them soften a bit for around 3-4 minutes.

5. Stir in the tomato paste, Worcestershire sauce, dried rosemary, and thyme. Sprinkle the flour over the mixture and stir to coat the pieces evenly.

6. Pour in the lamb or beef broth, then let it simmer for about 5 minutes so that the sauce thickens up. Season with salt and pepper to taste.

7. Add the frozen peas and cook everything together for another minute.

8. Once the potatoes are soft, drain and mash them with butter, milk, and a little extra salt and pepper.

9. Spoon the meat mixture into a baking dish and cover it with an even layer of mashed potatoes.

10. Pop the dish into the oven and bake for around 20 minutes, until the top is lightly browned and the pie is heated through. Enjoy your mini shepherds pies!

Equipment Needed

1. Oven – preheat this to 400°F for baking your pie.
2. Large pot – used to boil the cubed potatoes; you’ll also need a colander or strainer to drain them.
3. Large pan – for cooking the onion, garlic, meat, carrots, and peas.
4. Baking dish – to assemble and bake your mini shepherds pies.
5. Knife and cutting board – to chop the onion, garlic, carrots, and to cube the potatoes.
6. Potato masher – to mash the boiled potatoes with butter and milk.
7. Measuring cups and spoons – to accurately measure out the olive oil, tomato paste, Worcestershire sauce, broth, and seasonings.
8. Stirring spoon or spatula – for mixing the meat and vegetable mixture in the pan.

FAQ

Little Meat And Potato Pie Recipe Substitutions and Variations

• You can swap the olive oil for canola or sunflower oil if you dont have any on hand
• If you arent in the mood for lamb, ground beef or even ground turkey makes a great alternative
• Out of lamb or beef broth? Chicken or veggie broth works just as well and still gives great flavor
• If you dont want to use milk for the mashed potatoes, almond milk or even a bit of water can do the trick

Pro Tips

1. Make sure you really brown the meat properly, cause if you rush it the filling can turn out watery and less flavorful.
2. When you cook the onions and garlic, stir them frequently so they dont burn and turn bitter, this helps to build a nice base flavor.
3. Let the meat and veg mixture simmer a bit longer after adding the broth so the sauce gets really thick and rich in taste.
4. While mashing the potatoes, add a little extra butter and milk if needed because creamier mash makes the top even more comforting and tasty.