Mini Shepherd’s Pie

Time: 1 hour(s), 40 mins
Serves: 4
Tags: Family


For a twist on the classic Shepherd’s Pie, why not try making these mini individual baked versions! Our Rudolph potatoes work particularly well in this dish because of their creamy centres, but our Bakers would work just as well.


  • 1 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 Small Onions, finely chopped
  • 400 g Lean Minced Welsh Lamb
  • 500ml Lamb Stock
  • 4 tsp Worcestershire Sauce
  • 4 tbsp Tomato Puree
  • Few sprigs of Fresh Thyme, chopped
  • 2 Garlic Cloves, crushed
  • 4 Large Blas y Tir Rudolph Potatoes
  • 4 tbsp Mature Cheddar Cheese, grated
  • 2 tsp Mixed Herbs


  1. Preheat the oven to 200˚C and bake the potatoes for around 50-60 minutes until cooked.
  2. Sauté the onion and garlic in oil for 3-4 minutes, until softened. Add the mince and continue to fry for a further 5-10 minutes until the mince has browned, pour off excess fat.
  3. Stir in the stock, Worcestershire sauce, tomato puree, thyme sprigs, mixed herbs and season.
  4. Gently simmer for 20-30 minutes until the mince is tender and the sauce has thickened.
  5. Cut the Rudolph potato length-ways and scoop out the flesh into a mixing bowl, leaving the skin intact.
  6. Mash the scooped out potato and add the butter if using, season well.
  7. Divide the mince between the potato skins, then cover with the mash.
  8. Transfer the potatoes onto a suitable baking dish, sprinkle with cheese and bake in the preheated oven for around 20 minutes until bubbling and golden. Serve with seasonal vegetables.

Top Tip

Reserve some of the Shepherd’s Pie sauce for enjoying as a gravy along with your individual Shepherd’s Pies!

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